Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Perch is often found on my dinner table. It tastes delicious. Its meat is fat and tender. It has no small spines. It's very suitable for the baby. For bass, of course, steamed is the best way to retain and reflect its delicious. My family's steamed perch method is very simple, just two words, one is steaming, the other is splashing. Steam first, then pour oil. Today, I want to share with you

Production steps:

Step 1: scrape the bass scales, remove the internal organs, wash and prepare the scallion and ginger

Step 2: make a knife on both sides of the fish, rub a little salt on the fish, shred the ginger, cut the scallion into sections, and cut the scallion tail into flowers.

Step 3: spread shredded ginger and scallion on the plate in turn

Step 4: put the fish on the green onion and ginger, then spread the other half of the green onion and ginger on the fish, pour 3 spoonfuls of cooking wine, steam the fish over high heat for 10 minutes, and turn off the fire for 3 minutes

Step 5: take out the steamed fish, pour out the soup, and remove all the ginger and scallions

Step 6: drizzle with steamed fish and soy sauce, then add scallion

Step 7: another pot, hot oil, half peanut oil, half self refining lard

Step 8: pour hot oil on the fish sprinkled with scallion

Step 9: serve

Materials required:

Bass: 600g

Scallion: 6

Ginger: right amount

Salt: a little

Cooking wine: 3 teaspoons

Steamed fish soy sauce: right amount

Note: 1. After the fish is sliced, apply a little salt to make the fish taste better in the steaming process. 2. Before steaming, cover the whole body of the fish with ginger and scallion as much as possible, such as the stomach and gills, so as to remove the fishy smell more effectively. 3. The steaming time should depend on the size of the fish. It takes 10 minutes for more than 1 kg of fish, and it can reduce the steaming time for smaller fish. If the steaming time is too long, it will lead to fishy smell As for the oil, I have tried pure vegetable oil and pure lard, but they are not as good as half mixed edible oil and lard. The mixed oil is not greasy, and it has the smell of lard. In my opinion, for reference

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: onion

Chinese PinYin : Qing Zheng Lu Yu