Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

Production steps:

Step 1: a California Bass.

Step 2: remove scales and fins and clean them.

Step 3: stand up and cut the perch from the tail. Cut it about two centimeters. Don't cut it. Leave a little bit.

Step 4: put it on the plate, add cooking wine and salt, marinate for 15 minutes.

Step 5: prepare the ingredients in the process of salting fish, and dice the ham. Not all of them are used for steaming fish in the picture, but some of them are used for other dishes.

Step 6: cut off the white part of the three green onions, cut the ginger into thick shreds, and then cut a little more ginger shreds. I didn't cut them when I took the picture, and then forgot.

Step 7: wash the salted fish again and put the scallion and ginger into the fish belly.

Step 8: pour proper amount of rice wine and steamed fish soy sauce on the fish, and pile the ham aside. Boil water over high heat and steam for ten minutes. If you have a heavy mouth, you can steam the fish with a little salt. I add about 1 gram of salt.

Step 9: Sprinkle shredded ginger on the fish, burn some oil, smoke, and then pour it on the shredded ginger while it is hot.

Step 10: Sprinkle with scallion.

Materials required:

California perch: one

Ham: right amount

Onion: Three

Ginger: right amount

Rice wine: moderate

Salt: right amount

Cooking wine: moderate

Steamed fish soy sauce: right amount

Note: 1, usually steamed fish I use sausage, today is just to do other dishes, bought with ham, use more than some used to steamed fish. 2. The modeling of steamed fish is to learn the language of flowers. The method of steamed fish is her own. I don't know how she steamed it. I haven't seen her recipe. I only saw her follow-up. 3. It must be steamed with rice wine, which can better highlight the taste of bass.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu