Perch with minced garlic(suan rong lu yu )

Perch with minced garlic

Introduction:

"Fish has always been the favorite of bamboo in my family. In summer, the content of protein, calcium, phosphorus, iron, iodine and other inorganic salts in fresh fish meat is very high. Moreover, the tissue of fish meat is soft and easy to digest and absorb. Today, I'll have perch with garlic... Ha ha... "

Production steps:

Step 1: 1 bass.

Step 2: remove the scales, clean the gills and viscera.

Step 3: draw a few lines on the surface of the fish with a knife to make it tasty.

Step 4: put the chopped green onion and ginger in the belly of the fish and rub with the surface of the fish to marinate.

Step 5: bring the water to a boil in the pan, steam it on the cage drawer (because the fish is too long, cut it open) for 15 minutes.

Step 6: peel garlic well and cut into powder. Cut parsley into sections.

Step 7: put vinegar, soy sauce, sugar and salt in a bowl and stir well.

Step 8: the fish is steamed.

Step 9: dish out the fish and pour the sauce.

Step 10: heat the peanut oil in the pan.

Step 11: put the garlic on top of the fish.

Step 12: pour boiling hot oil.

Step 13: Sprinkle with parsley.

Step 14: minced perch with garlic

Step 15: eat.....

Materials required:

Bass: 1

Coriander: moderate

Garlic: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Vinegar: right amount

Note: 1. Steamed fish and seafood should not be steamed for too long, which will cause bad taste. According to the size of the fish to set the time, generally no more than 15 minutes. 2. The last hot oil poured on the fish must be heated and cooked before it tastes good.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Rong Lu Yu