Steamed sea bass with scallion oil(cong you qing zheng lu yu )

Steamed sea bass with scallion oil

Introduction:

"I like fish, and I especially like steamed fish, but my family doesn't like it very much, so I do less. Perch is sweet in taste and flat in nature. It enters the liver, spleen and kidney meridians. It has the functions of invigorating spleen, invigorating Qi, benefiting kidney and stabilizing fetus. Although summer is not the best season to eat perch (the perch after autumn is fatter and the meat is as white as snow, so it is said that the west wind is slanting and the sun is fragrant.) However, it can't stand the temptation of steamed perch, because it has few spines, tender and smooth meat, and has outstanding taste. I'd like to buy it from time to time. It's hot. Steaming vegetables is easier and cooler than frying. Twice in a row. Someone said to have onion oil once. But I'm afraid of the hot oil splashing on my body. The scar on the arm that was splashed with oil is still there. Someone volunteered to help me get through this when I finished scallion oil. So there's this dish. The finished product after onion oil, green and white, delicious, very attractive. The meat is in the shape of garlic petals. Don't worry about the spines. "

Production steps:

Step 1: remove the scales, gills and viscera of the bass, and wash the scallion and ginger

Step 2: lay the perch flat on the board, cut both sides of the fish and make several strokes

Step 3: apply some salt and give it a salt bath

Step 4: insert ginger slices into each knife edge and add proper amount of cooking wine

Step 5: high heat, steam in cold water

Step 6: observe the fish eye beads pop up, turn off the fire, change the plate, sprinkle with scallion, the soup of steamed fish is not used.

Step 7: pour some soy sauce on the fish

Step 8: heat the oil in a pan, about two spoonfuls. Burn till the smoke rises

Step 9: pour the boiling oil on the fish body. With a stab, the heat diffuses on the fish.

Step 10: it's done!

Materials required:

Bass: one in six

Shallot: moderate

Ginger: moderate

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Vegetable oil: right amount

Note: 1, change the plate to the original soup is better to go fishy, if not afraid of fishy, do not change the basin is OK. 2. It is better to choose perch with long body and a little roundness; it is better to choose perch with cyan body, glossy scales and translucency; the best weight is 750g.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: onion

Chinese PinYin : Cong You Qing Zheng Lu Yu