Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Steamed sea bass is one of the seafood recipes. It is mainly made of sea bass. The cooking skills of steamed sea bass are mainly steamed dishes, and the taste is salty and fresh. Perch is rich in a variety of nutritional values, and has the highest DHA content in freshwater fish, so steamed perch is the most brain tonic. "

Production steps:

Step 1: 1. Remove the gills and internal organs of the bass and wash them for use;

Step 2: 2, wipe dry water on the body, put a little salt on it, add onion and ginger, and pour a little oil on it;

Step 3: 3. Take a pot, boil the water and steam the fish;

Step 4: 4. Steam for about 10 minutes until it's cooked. Remove the excess juice;

Step 5: 5. Sprinkle with Lee Kam Kee steamed fish soy sauce and a little sesame oil;

Step 6: 6. Decorate with coriander and shredded red pepper.

Materials required:

Bass: one

Red pepper: right amount

Scallion: right amount

Ginger: right amount

Lee Kam Kee steamed fish soy sauce: right amount

Sesame oil: right amount

Salt: a little

Note: 1, steamed fish, the fish must be fresh, steamed fish can be fresh and delicious; 2, on the steamer must first boil water, boiling water pot steaming to ensure the tenderness of the fish; 3, steamed fish soup is very fishy, must pour out after pouring hot oil and sauce.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu