Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"On New Year's day, the price of perch somehow dropped. In the morning market, it was 14 yuan per kilo. The boss picked out a two kilo perch and accepted it happily. For steaming, it's a little big. A kilo and a half is the most suitable. "

Production steps:

Step 1: clean up the live bass and cut it on both sides

Step 2: the fish is a little big and needs to be steamed "standing", so cut open the stomach and split it in two, which is not very good

Step 3: stand on the plate

Step 4: prepare shredded ginger, shredded scallion and shredded scallion, one of which should be tender and green, and then put them in the end

Step 5: place shredded ginger and scallion on the fish,

Step 6: add the right amount of cooking wine and put it in the large steamer after boiling

Step 7: when steaming, it's time to mix the sauce - soy sauce, vinegar, oyster sauce and sugar. If you want to save trouble, you can also buy the sauce for steaming fish

Step 8: steam for about 12 minutes

Step 9: take off the steamed shredded ginger and onion, code the tender shredded onion, and pour the sauce

Step 10: put a little less cooking oil into the iron spoon, and heat it directly on the fire

Step 11: pour the hot oil on the fish from the beginning to the end

Step 12: serve and eat while it's hot

Materials required:

Bass: two catties

Ginger: right amount

Scallion: right amount

Soy sauce: moderate

Vinegar: right amount

Oyster sauce: right amount

Sugar: right amount

Note: steamed fish had better choose smaller, the best 1 jin to 1.5 Jin.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Qing Zheng Lu Yu