Original flavor - steamed sea fresh(yuan zhi yuan wei qing zheng hai shang xian )

Original flavor - steamed sea fresh

Introduction:

"Perch is rich in nutrition, fresh and tender. Steamed perch tastes fragrant and greasy, and retains the original flavor of perch. 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 is the best food in autumn and winter! It's time to steam the fish. It's just cooked. It's tender and smooth. It's delicious. When eating, pluck a piece of meat and dip it in the soup. It's called fresh! "

Production steps:

Step 1: kill the bass, remove the internal organs and wash.

Step 2: cut the spine of the fish to prevent deformation after steaming.

Step 3: knead the fish body and belly with cooking wine and a little salt, and marinate with shredded ginger and onion for 20 minutes.

Step 4: boil water in the pot and steam over high heat for 6-7 minutes.

Step 5: turn off the heat, steam for 5-8 minutes, remove the fish water, remove the onion and ginger.

Step 6: steam fish with soy sauce and add a little water to make the sauce.

Step 7: pour the sauce on the fish and sprinkle with scallion, ginger and pepper.

Step 8: pour in hot oil and serve.

Materials required:

Bass: moderate

Shredded scallion: right amount

Shredded ginger: right amount

Edible oil: right amount

Salt: right amount

Lee Kam Kee steamed fish soy sauce: right amount

Cooking wine: moderate

Note: 1. Before steaming, marinate the fish for 10 minutes. Because salt can penetrate and solidify protein, too long storage time will make the meat hard and affect the taste. 2. Perch begins to fatten after autumn, and the peak fishing season is from October to November every year. It is suitable for tender and steamed meat, with the most delicious flavor. 3. Judging whether the fish is steamed or not, you can see the fish eyes. After the fresh fish is steamed, the fish eyes protrude outward.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yuan Zhi Yuan Wei Qing Zheng Hai Shang Xian