Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Fan Zhongyan wrote a poem," people come and go on the river, but they love the beauty of bass. You look at a boat. It's in the storm. " It is said that in the Western Jin Dynasty, there was a man named Zhang Han, a native of Songjiang, Jiangsu Province, who was an official in Luoyang. That autumn, when the west wind broke up and the cold wave was approaching, he remembered that his hometown was full of four gill perch and Brasenia schreberi. He was homesick and finally refused to return home. This is the story of "thinking of Brasenia schreberi". Steamed perch is delicious and juicy. Any advanced cooking method can't compare with the most original way of eating. The less seasoning, the better

Production steps:

Materials required:

Bass: moderate

Salt: right amount

Shredded scallion: right amount

Shredded ginger: right amount

Steamed fish soy sauce: right amount

Cooking wine: moderate

Edible oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Qing Zheng Lu Yu