Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

Production steps:

Step 1: wash all the ingredients, remove the scales and viscera of the bass and wash

Step 2: cut red pepper and ginger into shreds, and cut parsley into sections

Step 3: stroke the bass evenly on both sides. Marinate with salt, steamed fish, soy sauce, oil wine and pepper for 20 minutes

Step 4: put some shredded ginger, other shredded red pepper and ginger under the fish and in the belly on the surface of the fish

Step 5: put water in the pan and bring to a boil. Steam the perch over high heat for 3 minutes. Turn to medium heat and steam for another 6 minutes. Turn off the heat and simmer for 2-3 minutes

Step 6: take out the steamed bass, put on the parsley section, heat the oil in the pan, and then pull it on the fish

Materials required:

Bass: 1

Ginger: right amount

Red pepper: right amount

Coriander: moderate

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Steamed fish soy sauce: right amount

Note: steam perch with high heat first, lock the water, and then steam it with medium heat. The last step is to put green onion. I don't use coriander with green onion at home. The coriander is really ugly after oil extraction. If there is no steamed fish, soy sauce can replace it

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu