Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Eating more fish is a good choice for people with slow brain like me, and steaming is healthier and simpler than stewing and burning. If you like, learn with me. "

Production steps:

Step 1: wash a bass. Especially the blood of the fish head, remove the scales that have not been scraped clean, and cut off the fins.

Step 2: clean the fish, we cut it like a stew, and then rub it with bath salt.

Step 3: cut the scallion and ginger slices and silk, set aside.

Step 4: find a big bathtub for it, put the cut ginger in the seam, put it in the bathtub, add cooking wine and marinate for about 20 minutes. Remember to turn it over in the middle.

Step 5: we prepare a small bowl and pour in oil, meijixian, steamed fish, soy sauce and pepper. Add according to personal taste.

Step 6: take out half of the chopped onion and ginger and put it on the bottom of the plate.

Step 7: we clean the pickled fish again with clean water, and the ginger added to the seam is also washed clean. Then we add it to the seam again, and smear the downward part with the juice we adjusted, and set the plate.

Step 8: put the remaining onion and ginger on the fish and pour in the remaining juice. Pay attention to the head and tail of the fish.

Step 9: after steaming in the steamer, put in the prepared fish and steam for 8 minutes.

Step 10: you're done. For health reasons, you're not going to burn oil anymore. In the process of steaming fish, the fish will also produce some water. It's the healthiest to eat with the juice in the plate.

Materials required:

Bass: one

Scallion: right amount

Ginger: right amount

Oyster sauce: right amount

Meijixian: moderate

Steamed fish soy sauce: right amount

Pepper: right amount

Salt: right amount

Cooking wine: moderate

Precautions: 1. Washing after rubbing salt can effectively remove the fishy smell of fish, and make the steamed fish taste better. 2. Putting more onion and ginger can also effectively remove fishy smell, and the taste is more delicious. 3. When mixing juice, put more oil to make the juice in viscous state, and it is easier to hang on the fish when smearing. You can make the sauce a little salty, because the fish will come out of the water when steaming, so the taste will be just right. 4. When applying the sauce, make sure to apply all the places in the head, tail and belly of the fish. It's better to cover with onion and ginger, so that the taste will be better.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu