Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Perch is also known as Lateolabrax japonicus, zhaihua, Lateolabrax japonicus, four rib fish and so on. It is commonly known as the bass mackerel. It is also known as one of the" four famous fish "together with shad from the Yangtze River and silverfish from Taihu Lake. The meat of sea bass is white, tender, fragrant, and has no fishy smell. The meat is garlic shaped. It is most suitable for steamed, braised or stewed soup. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effect of tonifying liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a very good tonic effect on people with liver and kidney deficiency; perch can also cure fetal restlessness, hypogalactia and other diseases, and it is a kind of nutrition for expectant mothers and women to eat perch, which can not only tonify the body, but also not cause excessive nutrition and obesity Food is a good product for body-building and blood tonifying, spleen invigorating, qi invigorating and body healthy. There is more copper in the blood of sea bass, which can maintain the normal function of nervous system and participate in the function of several key enzymes in material metabolism. People lacking copper can eat sea bass to supplement it. "

Production steps:

Materials required:

Bass: one

Peanut oil: 10g

Steamed fish and soy sauce: 8g

Cooking wine: 5g

Scallion: right amount

Ginger: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: onion

Chinese PinYin : Qing Zheng Lu Yu