Steamed sea bass(lao cai xin zuo qing zheng lu yu )

Steamed sea bass

Introduction:

"The old dish is new - steamed sea bass has been cooked many times before, but I have never tried to add fish sauce for seasoning. This time, I try to add fish sauce, and I can only say one word: I am full of praise. Fish sauce is salty with fish flavor, which does not conflict with perch itself. The combination of fish sauce and perch has a higher flavor. If you haven't tried it, you can try it. It's really delicious

Production steps:

Step 1: wash the bass, drain the water, and make a "flower knife" on both sides to make it easier to steam and taste.

Step 2: spread salt (including fish head) on both sides, then apply vinegar, sprinkle shredded ginger and put it on a plate for 10 minutes

Step 3: after boiling the water in the pan, put the perch in the pan over high heat for 10 minutes

Step 4: start preparing the seasoning. In the pot, pour in the right amount of soybean oil, cut the scallions, stir until fragrant, add the right amount of steamed fish drum oil, stir in the cut green and red pepper, stir fry until soft, add the vinegar and fish sauce

Step 5: (remember! Pour out the fish juice on the plate before pouring the seasoning.) after pouring the sauce, cover the pan and put it on the fire for 30 seconds. Then steam for five minutes without removing the lid.

Step 6: it can only be said that the seasoning with fish sauce is really delicious. Even the little girl who never eats fish is taking one bite after another tonight#^_ ^#

Step 7: I can only say that I'm not the best cook, but for seasoning, it's better than cooking skills ~ ~ (> ^ Omega ^ <) it's just the technology of taking photos*^

Step 8: technology can be ignored, just make do with O (> ﹏

Materials required:

Bass: 1

Green pepper: 1

Red pepper: 1

Scallion: 1

Ginger: right amount

Fish sauce: moderate

Steamed fish drum oil: right amount

Shanxi mature vinegar: right amount

Soybean oil: right amount

Salt: right amount

Note: perch - rich in a variety of nutritional values, is the highest content of DHA in freshwater fish, so steamed perch is the most brain tonic. Perch also has the effect of Tonifying the liver and kidney, benefiting the spleen and stomach, resolving phlegm and relieving cough, and has a very good tonic effect on people with liver and kidney deficiency. It is a good product for body building, blood enriching, spleen invigorating, qi invigorating and body healthy. In addition, there is more copper in the blood of Lateolabrax japonicus, which can maintain the normal function of the nervous system and participate in the function of several key enzymes of substance metabolism. People who lack copper can eat perch to supplement. Skills of steamed fish: put the fish into the steamer after boiling the water. The fish steamed in cold water is very fishy. Only when the fish is steamed under water can it be tender and smooth. The soup of steamed fish is very fishy. Be sure to pour it out before pouring hot oil and sauce. Perch must be marinated with vinegar and salt first. Vinegar can remove fishy smell, salt can taste, and salted fish will not be tasteless when steamed out. Bass should not be eaten with butter, cheese and Chinese medicine Schizonepeta. Coriander: when taking tonic, Atractylodes macrocephala and Cortex Moutan, it is not suitable to take coriander to avoid reducing the curative effect of tonic. At the same time eat pork can not add coriander, otherwise help heat phlegm.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Lao Cai Xin Zuo Qing Zheng Lu Yu