Steamed sea bass(yue cai qing zheng lu yu )

Steamed sea bass

Introduction:

"The method of steamed fish is mainly steamed vegetables, which tastes salty and fresh, and the main ingredients are all kinds of fish, belonging to home dishes. Steamed fish is complete in shape, soft and tender in meat, delicious in fresh flavor and mellow in soup. According to the different types of fish, the nutritional value is different. Eating fish is nothing more than "fresh", and steaming is the best way to experience the "fresh" of fish

Production steps:

Step 1: clean the surface and belly of the killed bass, and scratch the knife on the back.

Step 2: apply cooking wine, salt and white pepper to the whole body of the fish and marinate for about 10 minutes.

Step 3: shred the green onion, ginger and pepper.

Step 4: lay a little chopped scallion, ginger and shredded chili on the bottom of the bowl.

Step 5: place the perch on the top, put a little onion and shredded ginger in the belly, and then place a little shredded ginger on the fish.

Step 6: add water to boil, and then steam the fish for about 10 minutes. Turn off the heat and steam for 3 minutes.

Step 7: stir the pepper, sugar, soup, chicken essence, salt and soy sauce until the sugar melts to make the sauce.

Step 8: take out the steamed fish and remove the soup, onion and ginger.

Step 9: place the remaining green onion, ginger and shredded pepper on the fish.

Step 10: add oil to the pan and burn until it smokes.

Step 11: the hot oil drizzles from the head to the tail of the fish, and the sound is heard.

Step 12: drizzle with the sauce and serve.

Materials required:

Bass: one

Shredded ginger: 10g

Green onion: one

Red pepper: 1

Salt: 2 teaspoons

Cooking wine: moderate

Soy sauce: moderate

Pepper: right amount

Sugar: right amount

Soup: right amount

Chicken essence: appropriate amount

Note: 1. When making steamed fish, pay attention to the boiling water before steaming. Do not steam the fish in cold water, which will affect the taste. 2. After the fish is steamed, the soup in the plate is fishy, so it must be poured out. 3. The oil poured on the onion and ginger must be hot. 4. Just scratch the knife on the fish. I've gone too far and the meat is exposed.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Qing Zheng Lu Yu