Orange perch steak(cheng wei lu yu pai )

Orange perch steak

Introduction:

"Perch meat is white, tender, fragrant, and has no fishy smell. The meat is garlic shaped. It is most suitable for steamed, braised or stewed soup. Especially at the end of autumn and the beginning of winter, the mature bass is particularly fat and beautiful, and the nutrients accumulated in the fish are also the most abundant, so it is the best time to eat fish. There are no small spines in the body of bass. It's very suitable for making fish steak. It's sweet and sour with self-made salad sauce. This time we used oranges. If we switched to lemons, it would taste better. "

Production steps:

Materials required:

Bass: 1

Orange: 1

Butter: 20g

Custard powder: right amount

Salad dressing: right amount

Condensed milk: right amount

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Cheng Wei Lu Yu Pai