Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"The cooking method to keep the best nutritional taste of a fresh fish is" steaming ". The key to steaming is to grasp the heat. Once the heat passes, the fish will not taste good when it gets old. The best steaming time for a fish is 5 minutes. If the fish is small or flat, there is no problem. If the fish is thick and the pot is small, how can it be steamed in 5 minutes? Simple, split from the middle. Steam a freshwater bass this time. Fresh sea bass is more delicate than sea bass, and it is easy to buy fresh fish, so it is the most suitable for steaming. 5 minutes to mature, tender and sweet meat, with the fresh smell of steamed fish, soy sauce and onion oil, the taste is really enjoyable. It costs little money, takes little time, and it's very simple. As long as you do it, it's a good dish that doesn't need cooking skills! "

Production steps:

Step 1: cure the bass: remove the internal organs, especially the black peritoneum; remove the scales, especially the scales at the edges; remove the surface mucus, and scrape with scissors;

Step 2: cut the fish from the abdomen and keep the back connected;

Step 3: make a knife on the front, oblique knife about 45 degrees, hit to the fish bone;

Step 4: spread salt and pepper on both sides and marinate for 5 minutes;

Step 5: lay large pieces of onion and ginger on the bottom of the steaming pan;

Step 6: spread the fish on the onion and ginger, and then spread a layer of onion and ginger slices on the fish;

Step 7: steam the steamer over high heat, put in the fish, cover the pan and start timing: steam over high heat for 5 minutes. After 5 minutes, turn off the heat and simmer for 3 minutes. Remove the fish immediately;

Step 8: when steaming fish, you can prepare ingredients: sliced scallion white, sliced carrot (a little bit), sliced scallion leaf (a little bit);

Step 9: put the cut silk into ice water and soak it slightly;

Step 10: take out the control water immediately for standby;

Step 11: remove the scallion and ginger from the steamed fish, and drain the water from the steaming plate, or change the plate (I changed the plate);

Step 12: evenly pour appropriate amount of steamed fish soy sauce, and sprinkle with shredded green onion and carrot;

Step 13: heat another pot of peanut oil, heat a little bit, and smoke a little;

Step 14: pour the hot oil on the fish and the shredded green onion while it is hot. You should hear the "Zizi" sound and the green onion fragrance overflows.

Materials required:

Fresh water Bass: 1 (about 1.5 kg)

Scallion white: moderate

Carrot: right amount

Scallion leaves: moderate

Onion and ginger: right amount

Salt: right amount

Pepper: right amount

Steamed fish soy sauce: right amount

Peanut oil: right amount

Note: 1. Steamed fish soy sauce is the key to seasoning, which can be bought in general supermarkets, but it can't be replaced by umami'er soy sauce; 2. Just use shredded green onion, shredded carrot and scallion leaves just to add a little color; 3. Marinate the fish with salt and pepper slightly before steaming, so as to make the fish taste better. If you don't like it, you can not marinate it, and the taste will be tender.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu