Steamed Perch

Steamed Perch

Introduction:

Production steps:

Step 1: a fresh bass, clean viscera, fish belly cut a small mouth, wash blood, cut back.

Step 2: slice the fish body, cut evenly from the abdomen to the back, and connect the fish abdomen.

Step 3: marinate the fish with salt, cooking wine and pepper for 15 minutes. It's better to grasp the seasoning evenly by hand, so it tastes better

Step 4: put the salted fish on the plate, boil the water, steam for 8 minutes, and then simmer for 5 minutes.

Step 5: in the process of steaming the fish, shred the onion and ginger.

Step 6: Sprinkle the steamed fish with shredded green onion and ginger, and then add some shredded red pepper. Put proper amount of oil in the pot and heat it. Pour the oil on the fish while it is hot. Then drizzle with proper amount of steamed fish and soy sauce.

Step 7: finished product figure 1

Step 8: finished product figure 2

Materials required:

Bass: one

Red pepper: a little

Shallot: a little

Jiang: a little

Salt: a little

Pepper: a little

Cooking wine: a little

Steamed fish drum oil: right amount

Note: when cutting fish, the back of the fish will stand up and it will save energy.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: fish flavor