Steamed perch with spicy sauce(la wei zheng lu yu )

Steamed perch with spicy sauce

Introduction:

"I can't afford to be hurt. I can't adapt to the weather in the north. It's not really enjoyable to eat with light taste. So the steamed bass was improved. Steamed perch with pickled peppers is also good

Production steps:

Step 1: wash the bass and control the water.

Step 2: draw two cross knives on the belly of the fish, marinate with cooking wine and a little salt for five minutes.

Step 3: in the process of pickling, cut shallot into thin sections, ginger into shreds, pickled pepper into sections and set aside.

Step 4: put the shredded ginger and pickled pepper on the fish evenly.

Step 5: fill the steamer with water and bring to a boil.

Step 6: after boiling, put the fish in the steamer.

Step 7: steam over high heat for 6-8 minutes (through the transparent lid, you can see the fish's eyes come out) turn off the heat and leave for 3-5 minutes. Don't lift the lid of the pot while steaming.

Step 8: steam the fish, take it out and set it on a plate. Sprinkle with scallion and stir in steamed fish and soy sauce. Pour hot oil on it.

Step 9: OK, a salty and slightly spicy steamed bass can be served.

Materials required:

Bass: 650g

Chives: right amount

Ginger: right amount

Pickled pepper: right amount

Cooking wine: moderate

Steamed fish soy sauce: right amount

Salt: right amount

Peanut oil: right amount

Note: do not like spicy friends, can not put oh. It's better to keep the fish original. Pay attention to the control of salt when salting bass. It can also be salted with cooking wine without salt. The main purpose of pickling is to remove fishiness. If the oil is not hot enough and the heat is not enough, the taste will be discounted. The time of steaming fish should not be too long, in order to avoid the fish too old, taste not delicious, taste bad.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : La Wei Zheng Lu Yu