Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"In summer, the best way to stay away from cooking fumes is to steam or cold dishes. It's not only simple, but also easy to operate, especially for novices. Perch meat is white, tender, fragrant, and has no fishy smell. The meat is garlic shaped. In particular, the nutrients accumulated in the fish are also the most abundant, and steaming is also the best way to reflect the delicious taste of the fish. "

Production steps:

Materials required:

Bass: one

Shallot: moderate

Ginger: moderate

Salt: right amount

Cooking wine: moderate

Baijiu: moderate amount

Soy sauce: moderate

Salad oil: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Zheng Lu Yu