Steamed Perch
Introduction:
Steamed perch Kwai, which is very stressful, I'll cook some steamed bass in the middle of the day. I made it according to the instructions of steamed fish soy sauce. After doing several times, I made some improvements in time. I don't think it's a good seller. It tastes good, and it is quite simple and saves time.
Production steps:
Step 1: first, a family photo, a bass, steamed fish, soy sauce and cooking wine. A few green onions, a few ginger slices, a red pepper (actually used half), ginger and cooking wine forgot to shoot.
Step 2: thin the thick part on the back of the bass, and don't cut it. Put a few pieces of ginger and scallion at the bottom of the plate. After the perch is put on, put some cooking wine.
Step 3: steam in the pan for about 3-4 minutes, remove the water from the pan, pour in proper amount of steamed fish and soy sauce, and steam for 2 minutes.
Step 4: for the skill of steaming fish, cut the chili peppers and shallots short, and tear them into shreds by hand. Forgive me, I'm not good at it, and I'm in a hurry, so I'm free to do it.
Step 5: after the fish out of the pot, first put shredded pepper, then onion.
Step 6: put the oil in the pot, burn it in a big fire, smoke white, leave the fire, and pour it on the fish.
Step 7: today, the fish's appearance is not very good. I'm a little sorry. I shouldn't let the fish seller cut it on his back. But believe me, it's delicious. It's all gone.
Step 8: stir fry loofah: after steaming the fish, half of the chili and loofah are fried together.
Step 9: find some laver and shrimp, and make laver egg soup.
Step 10: grab a scrambled egg with tomato
Step 11: it's time to have a meal. Simple is a little bit simple, but the nutrition is still comprehensive, there are all kinds of colors.
Materials required:
Fresh Bass: 1
Red pepper: 1, actually half
Scallion: right amount
Ginger: right amount
Steamed fish soy sauce: right amount
Cooking wine: moderate
Note: the steaming time on the steaming fish soy sauce is steaming for 10 minutes first, then steaming for 5 minutes after pouring oil. My intuition told me that the fish must be very old, so I shortened the time. Practice has proved that I am right. Even if the steaming time is short, the fish is not too tender.
Production difficulty: simple
Process: steaming
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Qing Zheng Lu Yu
Steamed Perch
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