Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

Production steps:

Step 1: a bass

Step 2: wash and cut the edge

Step 3: add white vinegar, cooking wine and salt, marinate for 15-30 minutes

Step 4: take another plate and spread shallots on the bottom of the plate

Step 5: put on the salted bass, and insert ginger slices at the edge of the knife

Step 6: put it into the steamer, bring the water to a boil, and then add the bass to start steaming. Steam for 6-8 minutes, then it's done. Turn off the heat

Step 7: put oil in hot pot, add red pepper and stir fry until fragrant. spare

Step 8: take out the steamed bass and pour out the steamed juice from the plate. Sprinkle a thin layer of pepper and Zanthoxylum powder on the top, and immediately pour hot oil on the red pepper

Materials required:

Bass: 550G

Ginger: right amount

Scallion: right amount

Red pepper: right amount

Note: Tip: do not steam bass for too long, or the meat will get old. Boil the water before steaming. Steam until the fish's eyes stand out. Steam a kilo of perch over high heat for 6-8 minutes. Then turn off the heat and simmer for 3-5 minutes.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Qing Zheng Lu Yu