Steamed Perch(qing zheng lu yu )

Steamed perch method:

Raw materials for steamed perch

One perch (700g), 50g pork shreds, 20g water hairy mushrooms shreds, a little salt, 40g lard, a little sesame oil, a little white soy sauce, 15g ginger shreds, a little pepper, 2 green onions, a little chestnut powder, a little MSG.

Processing steps of steamed Bass:

1. Kill the bass, remove the internal organs and wash it. Mix well with salt, sesame oil and monosodium glutamate, and pour into the belly of sea bass. Put two or three green onions on the bottom of the dish and perch on the green onion.

2. Stir shredded pork, mushrooms, ginger and (a little) hot salt, soy sauce and chestnut powder, apply on the fish, steam for 10 minutes, take out half of the original juice after cooked, add shredded green onion and pepper on the fish, then boil the lard and pour on it, just add a little sauce wine.

The characteristics of steamed perch are as follows

White, delicious, suitable for all seasons.

Steamed Perch

The cooking skill of steamed perch is mainly steaming, and its taste is salty and fresh. Steamed perch is one of the traditional dishes in Guangdong Province. It belongs to Guangdong cuisine. It is one of the seafood recipes. It is mainly made of sea bass. The cooking skill of steamed sea bass is mainly steamed dishes, and the taste is salty and fresh.

Perch is rich in many kinds of nutritional value, and it has the highest DHA content in freshwater fish, so steamed perch is the most brain tonic. Choose a kilo of perch, steaming time just to the heat, the fish is just cooked, tender and smooth, the delicious fish completely present. The soup is sweet with rice wine and fragrant with soy sauce. Every mouthful is absolutely enjoyable.

practice

Home cooking of steamed sea bass

[materials]

One perch

Steamed fish

Soy sauce (50ml), cooking wine (2tsp), oyster sauce (2tsp), scallion, ginger (5g), lemon (1), salt, oil (appropriate amount) Douchi (a little)

[practice]

Dispose of the fish, fill the belly with scallion and ginger slices, and marinate with salt, lemon juice and cooking wine for a while.

2. Mix sauce with steamed fish, soy sauce and oyster sauce, steam with fish for 10 minutes.

3. Heat the oil and pour it on the surface of steamed bass.

　　

raw material

Perch, shallot, coriander, perch body length is 30-40 cm, body weight is 400-1000 g. they are distributed in the Western Pacific Ocean and coastal areas of China, and more in the Yellow Sea and Bohai Sea. As one of the common economic fish, it is also a variety for the development of mariculture. The main producing areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands. The fishing season is spring and autumn, and the peak fishing season is from October to November every year.

Practice 1

[raw materials]

Perch (1, 700g), refined salt (a little), peanut oil (40g), shredded ginger (15g) and scallion (2).

[production process]

1、 Kill the bass, remove the internal organs and wash. Pour salt, shredded ginger and peanut oil into the belly of sea bass. Put two or three green onions on the bottom of the dish and perch on the green onion.

2、 Stir shredded pork, mushrooms, ginger and (a little) hot salt, soy sauce and chestnut powder, apply on the fish, steam for 10 minutes in boiling water, take out half of the original juice after cooked, add shredded green onion and pepper on the fish, then boil the lard and pour on it, just add a little sauce wine.

Practice 2

[raw materials]

1 kg fresh bass, 1 / 2 cup shredded green onion, 4 tbsp shredded ginger, 1 tbsp shredded green and red pepper

[seasoning a]

1 / 4 tsp salt, 1 tbsp wine, 4 scallions, 4 ginger slices,

[seasoning b]

1 tbsp water, 1 / 2 tbsp Taibai powder, several drops sesame oil

[production process]

1. Wash bass and marinate with seasoning a for half an hour.

2. Put it into a plate and steam for 10 minutes.

3. Heat up the pot, add shredded green onion, shredded ginger and shredded green and red pepper to the steamed fish soup, bring to a boil, thicken with seasoning B, pour on the fish, and then drop a few drops of sesame oil.

[features]

In this way, fish juice, wine, onion and ginger are used to increase flavor.

Practice 3

 

Ingredients: perch, scallion, ham and mushroom.

Accessories: Salt Pepper rice wine steamed fish soy sauce

step

1. Dry the perch after cleaning.

2. Rub well with salt, pepper and rice wine and marinate for half an hour.

3. Soak mushrooms, slice Round ham, slice ginger and scallion.

4. Put the scallion into the stomach of the fish, code the ginger slices, surround the ham and mushroom pieces, put them on the plate, steam for 10 minutes, turn off the heat, steam for 8 minutes, take out the plate, remove the ginger slices, pour the steamed fish soy sauce, heat a little cooking oil, sprinkle the scallion on the fish.

Practice 4

Ingredients: 1 600 grams of perch, 5 clams, 6 pieces of pork, 3 pieces of ham, proper amount of Chinese cabbage.

Production steps: 1. Remove the scales of the bass, cut it clean, and use a knife to make two cuts on both sides. Wash and cut Chinese cabbage, slice pork and ham, wash clams and set aside.

② Place the cabbage in the bowl, then put in the bass, and then place the clams beside the bowl. Pork and ham on the back of the fish.

③ Sprinkle with salt, monosodium glutamate and water. Put the perch in a pot and steam for 30 minutes.

Practice 5

1. When cleaning up the fish, the spine of the fish can be cut to prevent the overall deformation of the fish due to the contraction of the fish bone after steaming.

2. Spread the fish in cooking wine and a little salt for a while, sprinkle shredded ginger.

3. Spread the shredded green onion evenly on the fish (fish belly, fish mouth and under the fish).

4. Boil the water in the steamer, and then put the fish into the pot. Steam for 6-7 minutes, turn off the heat, and then use the remaining temperature in the pot to "empty steam" for 5-8 minutes, and then leave the pot immediately.

5. Mix the steamed fish and soy sauce with proper amount of water and bring to a boil.

6. Pour out the water in the dish and pour the hot seasoning into the dish.

7. Sprinkle shredded green onion.

8. Finally, heat the oil and pour it on the fish. Sprinkle with red chopped peppers to decorate.

Practice 6

1. A bass, and viscera together to remove clean.

2. The purpose is to make it easier to steam and taste.

3. Beat the fish well and marinate with salt for 20 minutes.

4. Shred the scallion and ginger slices separately; shred the green leaves of the scallion and roll it after soaking in water; steam fish and soy sauce for standby.

5. Wipe the fish with salt, and then place shredded onion and ginger on it.

6. Pour in a spoonful of cooking wine.

7. After the water boils, put the fish plate into the steamer.

8. Before you cover the pan, dig a spoonful of lard and put it on the fish. With the hot steam, the lard will slowly melt and seep into the fish.

9. For a little more than a kilo of perch, steam it for six minutes and turn off the heat. Then use the remaining temperature of the fire, do not open the lid of the pot "virtual steam" for five minutes.

10. Use chopsticks to remove the shredded green onion and ginger.

11. Pour in 2 tbsp of steamed fish and soy sauce, then add the chopped scallion.

12. Take another pot of hot oil, after the oil is hot, pour it on the scallion while it is hot.

13. Garnish with coriander and red pepper. Serve.

Practice 7

Materials used

1 perch

accessories

1 tbsp vegetable oil

1 / 2 tsp salt

1 small piece of ginger

2 tbsp soy sauce

1 head of garlic

1 tsp cooking wine

2 chives

step

< I1. < / I the fresh bass should be slaughtered and cleaned

Cut the fish three times on each side. First, put cooking wine on the fish and then salt on it

Cover the fish with ginger slices and marinate for 10 minutes

Remove the excess water from the plate and steam in hot water for 10 minutes

Mince the garlic when steaming the fish

Put a large spoon of vegetable oil in the hot pot and heat it. Put the garlic in the pot and stir fry over low heat

Stir fry garlic until golden

Pour the steamed fish out of the dish and put on the chives

Pour garlic and oil over the fish while it's hot

< I10. < / I finally drizzle with good soy sauce

Cooking skills

When frying garlic, you should pay attention to the heat. After frying, there will be scorched bitterness. After frying, immediately pour it on the fish to stimulate the fresh and sweet taste of the fish.

 

Tips

1. Steamed fish soy sauce is the key to seasoning. It can be bought in supermarkets, but it can't be replaced by delicious soy sauce;

2. Just use shredded green onion, shredded carrot and scallion leaves just to add a little color;

3. Before steaming the fish, marinate it with salt and pepper to make the fish taste better. If you don't like it, you can not marinate it, and the taste will be tender.

Practice 8

Ingredients: one bass, four chives, one ginger, one chili, some steamed fish and soy sauce

Method:

1. Remove the scales of the perch, wash it clean, and make two cuts on the back of the fish. Because the back of the perch is thick and hard to cook, then wipe the blood with a clean cloth or kitchen paper.

Chinese PinYin : Qing Zheng Lu Yu