Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Eat less meat, eat more fish, bass taste delicious, highly recommended."

Production steps:

Step 1: wash the bass

Step 2: cut the two sides of the fish three or four times, and cut the onion and ginger well

Step 3: cut the two sides of the fish three or four times, and cut the onion and ginger well

Step 4: put shredded scallion and ginger into the gap and the belly of the fish, and spread a layer of salt on the skin

Step 5: put it in the steamer for 15 minutes

Step 6: take out after steaming, and sprinkle the surface with steamed fish and soy sauce

Step 7: take some Chinese prickly ash, stir fry in hot oil pan, turn off the fire after fragrance, and pick out the Chinese prickly ash

Step 8: sprinkle pepper oil on the surface of the fish

Materials required:

Bass: about a kilo

Onion and ginger: right amount

Salt: right amount

Steamed fish soy sauce: right amount

Note: do not spread too much salt on the surface of the fish in the early preparation, otherwise it will be very salty. Try to buy and eat the bass now, so that it will be delicious.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu