Perch in sauce(jiao zhi lu yu )

Perch in sauce

Introduction:

"China's perch is also known as Lateolabrax japonicus, zhaihua, Lateolabrax japonicus, four rib fish and so on. It is also known as the" four famous fish "together with the Yangtze River shad and Taihu Lake whitebait. It is mainly produced in Dadonggou, Luda and Yingkou of Liaoning, Qinhuangdao of Hebei, Beitang of Tianjin, Yangjiaogou, Yantai, Shidao and Qingdao of Shandong, but the quality of Beitang is the best, the production period is from March to August, and the quality of Beitang is the best before and after the beginning of autumn. 1. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effect of tonifying liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a very good tonic effect on people with liver and kidney deficiency; 2. Perch can also cure fetal restlessness, hypogalactia and other diseases, and it is a kind of food for expectant mothers and women to eat perch, which can not only tonify the body, but also not cause excessive nutrition and obesity Nutritious food is a good product for body-building and blood tonifying, spleen invigorating, qi invigorating and body healthy; 3. There is more copper in the blood of sea bass, which can maintain the normal function of nervous system and participate in the function of several key enzymes of material metabolism. People lacking copper can eat sea bass to supplement. 4. The best way to eat perch is to steam and then water it. So I'd like you to recommend this sauce perch I made. "

Production steps:

Step 1: remove the internal organs and scales of the perch, wash them, cut the flowers on both sides, spread salt and cooking wine on the fish, and marinate them with scallion and ginger for 15 minutes.

Step 2: mix oyster sauce and soy sauce into a bowl, stir well and set aside

Step 3: put the perch on the plate and put the scallion and ginger slices under the fish. Steam over high heat for 2 minutes. Remove the lid and pour out the extra soup (the most fishy soup). Steam over high heat for another 2 minutes. Take out the perch, sprinkle with shredded scallion and ginger, and pour with the mixed bowl juice. Another pot of oil to smoke, pour on the fish can open a meal.

Materials required:

Bass: 500g

Scallion: right amount

Ginger slices: right amount

Edible oil: 25g

Oyster sauce: 15g

Soy sauce: 10 grams

Cooking wine: moderate

Salt: right amount

Note: perch eat is a "fresh" strength. My perch is about 500g. Steam it for 4 minutes. If the fish is large, increase the steaming time appropriately.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Jiao Zhi Lu Yu