Simple and delicious: steamed perch(jian dan mei wei qing zheng lu yu )

Simple and delicious: steamed perch

Introduction:

"The cooking skill of steamed perch is mainly steamed dishes, and the taste is salty and fresh. Perch is rich in a variety of nutritional values, and has the highest DHA content in freshwater fish, so steamed perch is the most brain tonic. "

Production steps:

Step 1: the material is ready ~ when the fish is bought in the supermarket, it has been slaughtered and washed

Step 2: cut onion and ginger into shreds

Step 3: cut the perch with a knife on both sides

Step 4: spread salt, pepper and cooking wine on the fish carefully. After evenly spreading inside and outside, put shredded onion and ginger into the incision and the belly of the fish~~

Step 5: bring the water in the steamer to a boil, steam for 10 minutes ~ after steaming, pour out the water, steam the fish, soy sauce and water, then steam over high heat for 3 minutes~

Step 6: bring the water in the steamer to a boil, steam for 10 minutes ~ after steaming, pour out the water, steam the fish, soy sauce and water, then steam over high heat for 3 minutes~

Step 7: add oil into the pan, heat the oil, add pepper and shredded green pepper, and pour the hot oil on the steamed perch

Step 8: finished product picture ~ if the light in the room is not good, take photos directly in the kitchen

Materials required:

Bass: 1 jin each

Salt: right amount

Black pepper: right amount

Edible oil: right amount

Steamed fish soy sauce: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Note: 1 bass must be salted with cooking wine and salt first, cooking wine can remove fishy smell, salt can be tasty, the salted fish will not be tasteless when steamed out. 2 the soup of steamed fish is fishy, and must be poured out before pouring hot oil and sauce. 3 it is said that the time ratio of steaming fish is 1:1, that is, 12 fish: 1 minute ~ so the steamed fish is tender ~ 4 don't take it out immediately after turning off the heat ~ it can be slightly empty Steam down 5. Our fish plate is too big to put in the steamer, so first steam it in the basin and then transfer it to the bottom of the fish plate~

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jian Dan Mei Wei Qing Zheng Lu Yu