Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Fresh bass, cooked by steaming, can retain the nutrition and taste of the fish to the greatest extent. It's healthier, and it's easy to operate. "

Production steps:

Step 1: scrape the bass scales, remove the internal organs and wash the blood. On both sides of the fish on the back of each row on a few knives, fish belly with a little salt, stuffed with a few pieces of ginger and scallion.

Step 2: put a few scallions on the plate first, then put the bass on it, and then put a few pieces of ginger on the back of the fish.

Step 3: be sure to wait for the water in the pot to boil, then put the fish into the pot and steam for 8 minutes.

Step 4: prepare sauce when steaming fish, put soy sauce in bowl, a little salt, sugar, add some water, mix well, set aside.

Step 5: after the fish is steamed, pour the water out of the plate, throw away the green onion and ginger, and then spread the shredded green onion and a little ginger again.

Step 6: heat up the oil in another pan, and it's almost smoking. Then quickly pour the boiling oil on the shredded green onion, and then put the sauce into the pan to boil, and then pour it on the fish.

Materials required:

Bass: one

Onion: two

Ginger: right amount

Precautions: 1) clean up the black film of fish maw, apply some salt on fish maw before steaming, which can reduce the fishy smell of fish. 2) After the fish is steamed, the excess juice must be poured out so that the fish is not fishy. 3) You can use steamed fish soy sauce instead of sauce and pour it directly on the fish after pouring hot oil.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Qing Zheng Lu Yu