Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"People come and go on the river, but they love the beauty of bass. Fan Zhongyan's the fisherman on the river tells us the hardships of fishermen, and also sets off the distinct impression of bass as the favorite of the former princes and nobles. Today, with the development of modern fishery, perch can be on the table of ordinary people, but its delicious is handed down from generation to generation. Steamed perch is salty, fresh and delicious. The meat is delicate and tastes delicious. It's a must-have dish at home

Production steps:

Step 1: eviscerate the bass and clean it

Step 2: cut the fish back into crucifers, pour in cooking wine and marinate for a while

Step 3: Sprinkle with onion, ginger and garlic, steam for 15 minutes, depending on the size of the fish

Step 4: after the fish out of the pot, pick out the onion, ginger and garlic, and sprinkle the onion shreds again

Step 5: heat the oil to 8 minutes and pour it on the fish

Step 6: pour in the steamed fish soy sauce.

Materials required:

Bass: one

Scallion: right amount

Peanut oil: right amount

Ginger: right amount

Garlic: right amount

Steamed fish soy sauce: right amount

Cooking wine: moderate

Note: Note: 1. Fish steamed soup, please pour out, otherwise too fishy. 2. Pour in the steamed fish and soy sauce, then steam for a while, so that the color of the soup is more uniform.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu