Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"A new semester has begun. After xiaomm went to school, her home is much cleaner, ha ha. Junior three, I told her to work hard, otherwise can't go back to the original high school, high school, heart gap is big, after all, now the school is a good middle school. Market to see very fresh wild sea bass, but also lively, feel very fierce. I like this bass which weighs less than half a catty. It tastes delicious and tender. If it's more than one kilo, the meat is not so good. Bought two, less than a Jin, with a simple method, steamed, delicious

Production steps:

Step 1: scale and clean the bass.

Step 2: shred ginger, cut scallion into sections, spread on the fish, then sprinkle with soy sauce and peanut oil. (if you want to be convenient, you don't need to steam and pour oil.)

Step 3: bring the fish to a boil with water and steam for 6 minutes.

Step 4: delicious steamed bass

Materials required:

Sea Bass: 400g

Ginger and scallion: right amount

Soy sauce: moderate

Peanut oil: right amount

Note: many times, in the hotel ordered a live fish steamed, steamed on the table, the total feeling is not right, feel replaced, is to kill dead fish steamed. So, how to tell whether it is steamed with live fish or dead fish in a restaurant? The method is very simple. First, look at the eyes. The eyes of the fish steamed with live fish will protrude. Sometimes the eyes will fall out, while the eyes of the fish steamed with dead fish will sag. It's the skin of the fish. If the live fish is slaughtered and steamed, the skin will shrink and break. If the dead fish is used, the skin will be more complete.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu