Steamed mandarin fish with Perilla(zi su zheng gui yu )

Steamed mandarin fish with Perilla

Introduction:

"In late autumn, the haze began to sweep. Several times when I got up and opened the curtain, I couldn't see any sunshine in front of me. I thought I was blind before the haze came to the world! Since the opponent is very strong, I can not do self-improvement, but also cough. So, here's the problem! Ha ha ha This kind of external protective equipment must be provided, and it is necessary to supplement protein inside to improve immunity. Siniperca chuatsi has a high protein content, tender and fat, and has a certain therapeutic effect on cough. It is the best food for the haze days of the Anti Japanese war! Perilla is also good at relieving cough and asthma. At the same time, it can go fishy. It's just good with mandarin fish. "

Production steps:

Step 1: prepare ingredients: 1 gram of mandarin fish, 1 handful of perilla leaves, 1 piece of ginger and 3 pieces of shallot;

Step 2: wash both sides of the scalpel, smear the fish body with salt and yellow rice wine evenly; cut the scallion and ginger into sections, and spread them in the fish body and fish belly with Perilla; marinate for 10 minutes, so as to taste;

Step 3: pour on the pan with steamed fish and soy sauce, steam over high heat for 10 minutes;

Step 4: remove the ginger slices, scallion segments and perilla leaves from the pan after boiling;

Step 5: part of the scallion leaves with toothpick into silk embellishment can be on the table.

Materials required:

Mandarin fish: 1

Ginger: 1 yuan

Perilla leaf: 1 handful

Shallot: 3

Salt: right amount

Steamed fish soy sauce: right amount

Yellow rice wine: right amount

Note: 1. The fins of mandarin fish are poisonous, so you can cut them off when you clean them up to avoid being scratched by them (I'm lazy); 2. I use sun dried perilla leaves, which is better if fresh; 3. After putting the seasoning, marinate the fish, and the fish will taste better; 4. Steam the fish with soy sauce and pour it on the pot, or the fish will turn black.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Zi Su Zheng Gui Yu