Steamed perch slices with mashed garlic(suan ni zheng lu yu pian )

Steamed perch slices with mashed garlic

Introduction:

"All three sea bass have been eliminated to this day. Three different tastes are very beautiful. The main reason is that the fish is fresh enough, and the seasoning just makes the finishing point. "

Production steps:

Step 1: a sea bass

Step 2: use a knife to cut off two pieces of fish, and pick out a little bone on the fish.

Step 3: slice the fish into four sections

Fourth step: add a little salt and Baijiu, black pepper powder for half an hour.

Step 5: marinate the fish

Step 6: peel five garlic

Step 7: Chop

Step 8: mix mashed garlic with steamed fish drum oil and cooking wine.

Step 9: put the fish on the plate.

Step 10: pour the garlic sauce on the fish.

Step 11: after boiling the water in the pot, steam the fish in the pot. Turn off the fire after steaming for five minutes.

Step 12: drizzle with hot oil, sprinkle with shredded green onion and serve.

Materials required:

Sea Bass: one

Shredded green onion: a little

Garlic: five small grains

Salt: a little

Baijiu: a little

Steamed fish and soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Black pepper powder: a little

Note: to make this dish, you should add enough mashed garlic to make it fragrant. You can also replace it with other fish. The fish in this way retains its original flavor and the garlic flavor, which is very delicious. Don't add more salt when marinating fish, just a little bit is enough, otherwise it will be too salty to add drum oil when steaming.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: garlic

Chinese PinYin : Suan Ni Zheng Lu Yu Pian