Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Spring diet to add more high-quality protein, can enhance the body resistance, perch meat is very tender, few thorns, meat is also a piece, eat very cool."

Production steps:

Step 1: carve a pattern on the body of the fish. Don't carve a cross knife because the perch is flaky. Rub with salt, pepper, steamed fish, soy sauce and massage.

Step 2: shred ham, onion and ginger, leave a slice of onion.

Step 3: put shredded ham with onion and ginger in the belly of the fish, and sprinkle the rest on the fish.

Step 4: steam in boiling water for three minutes, pour out the water, put a small spoon of lard and a large spoon of steamed fish and soy sauce. Five more minutes, two more minutes.

Step 5: bring it out. Sprinkle onion on it.

Step 6: deep fry the fish with onion, heat it up and pour it on the fish.

Materials required:

Bass: moderate

Ham: moderate

Onion and ginger: right amount

Lard: right amount

Steamed fish soy sauce: right amount

Salt: right amount

Pepper: right amount

Note: 1. Don't spill too much oil, just a little. Like more light also can not pour oil, but I personally think that the pour oil more fragrant! 2. Because I bought the bass the night before, it was not so fresh, so the water I steamed in the first three minutes was poured out, in order to remove the flavor of the bass that I kept for a period of time. If you buy fresh fish, lard and steamed fish soy sauce on the pot, do not open the middle of the pot, directly eight minutes.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Zheng Lu Yu