Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Summer is the fattest season for bass. There is a food proverb in Chaoshan, "cold black hot perch". It means that the mullet in winter and the bass in summer are the most suitable season. Everyone says it's good to eat perch, but what's good about perch? Perch has the effect of tonifying liver and kidney, tonifying spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney deficiency. Perch is rich in a variety of nutritional values, and it has the highest content of DHA in freshwater fish. DHA is not resistant to high heat. Therefore, for fish rich in DHA, it is recommended to use the method of steaming or stewing, but not frying, because too high frying temperature will greatly damage the valuable DHA, so steaming perch is the most brain tonic. Today's steamed bass is for my two babies. I hope they are both smart and grow up healthily. "

Production steps:

Step 1: one fish. After removing the scales and viscera, apply salt and pepper to the fish.

Step 2: cross cut the fish on both sides and insert ginger slices

Step 3: cut ginger into segments and minced ginger, and shred ginger.

Step 4: put scallion in the stomach of the fish and ginger on the fish.

Step 5: steam in boiling water for six minutes, turn off the heat and steam for five minutes.

Step 6: remove and sprinkle with scallions.

Step 7: take proper amount of cooking oil and heat it

Step 8: pour on the fish and drizzle with steamed fish drum oil.

Materials required:

Bass: moderate

Steamed fish drum oil: right amount

Edible oil: right amount

Pepper: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Note: 1. The time of steaming depends on the size of the fish. I have more than seventy-two fish. 2. Be sure to turn off the fire and steam.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu