Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"The main reason why this bass is concave like this is that the steamer in my small kitchen is too small and the plate is not big enough. Anyway, it's my own food. It doesn't matter if it looks good or ugly. But this time I added tomatoes, not to look good, but to make them fresh with natural eggplant juice. The effect is beyond imagination. I'll round the whole fish by myself. "

Production steps:

Step 1: wash bass, remove scales and viscera

Second step: go to the fishy line, and salt and pepper Baijiu, fresh and salted for 15 to 20 minutes.

Step 3: when marinating the fish, wash the scallion, cut the scallion green and white, pat the ginger, and slice part of it

Step 4: spread scallion and ginger slices at the bottom of the plate

Step 5: shred the remaining ginger and green onion. Use toothpick to shred onion

Step 6: This is the concave shape I gave to the bass. It's a little thunder

Step 7: spread shredded scallion and ginger evenly on the fish

Step 8: dry froth of clams

Step 9: cut the tomato into eight pieces and spread them on both sides of the fish

The tenth step: clams with bubbles in the air, pour steamed fish sauce, pickle juice, and then drop a few drops of Baijiu.

Step 11: into the pot, I use a wok, a little bigger than my steamer

Step 12: heat for 8 minutes and simmer for 2-3 minutes

Step 13: uncovering the lid of the pot, the fragrance overflows

Step 14: serve and eat

Materials required:

Bass: one (about 700g)

Tomato: 1 (medium size)

Dried clam: 100g

Ginger: 1 yuan

Chives: 2

Pepper powder: 1 spoonful

Delicious: 1 spoonful

Salt: right amount

Baijiu: one spoonful

Steamed fish and soy sauce: 1 tablespoon

Pickled pepper juice: 1 tablespoon

Note: clams are added to increase the flavor, instead of monosodium glutamate and chicken essence, which is more healthy. The sour and sweet taste of tomato juice will also stimulate the flavor. In this era, the less seasoning, the better

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu