Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

Production steps:

Step 1: clean up the bass, cut 45 degrees on both sides of the body, apply a thin layer of salt inside and outside, marinate a little, not much, because after steaming, you need to pour the steamed fish drum oil. Put shredded scallion and ginger slices into the belly of the fish and put them on the plate, with three sections of scallion on the plate

Step 2: bring the water to a boil and steam it for 6 minutes

Step 3: prepare shredded scallion

Step 4: pour the juice out of the pot, pick out the onion and ginger and throw them away, and place shredded scallion on the surface

Step 5: heat up the oil and stir fry the minced onion, ginger and garlic

Step 6: pour on the fish, and then pour in proper amount of steamed fish drum oil. complete

Materials required:

Bass: one

Scallion: right amount

Ginger: moderate

Garlic: right amount

Vegetable oil: right amount

Steamed fish drum oil: right amount

Salt: right amount

Note: steamed fish drum fish is the key to delicious, I used the Haitian, bought the kitchen bond personal feeling is not so fresh

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu