Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Su Shi's" giant mouth with thin scales "is actually perch. Its meat is smooth and smooth, and it has no thorns. It's delicious when it's fresh and steamed."

Production steps:

Step 1: buy a bass. Don't be too big. If it's big, the meat will be loose. It's better to take half a Jin to 8 Liang. You can take it back to kill it and steam it immediately. However, the gills of the bass are tight and a little bit barbed. Be careful.

Step 2: apply salt. Pay attention to the order of wiping, from beginning to end, or you will be stabbed by the dorsal fin.

Step 3: I like to let the fish lie on the plate, with a few knives in the stomach and a few knives on the back to make the fish crawl. When it is steamed out, the body will be more balanced.

Step 4: steamed fish must put onion, I used to use Guangdong local red onion, local season fragrance is very strong, but only in autumn and winter season. However, you can use the sun dried red onion, all year round, also very fragrant.

Step 5: put a piece of ginger under the fish. Put shredded scallion and ginger on the fish. Don't cover the fins on both sides. It will stand up when steaming. It looks good.

Step 6: steam on the water. Pay attention to cover the cover after the water is opened, otherwise the fish will be steamed old. Steam the small fish for 5-8 minutes.

Step 7: after steaming, sprinkle chicken essence and scallion.

Step 8: heat the oil until it smokes.

Step 9: pour hot oil, then pour a little steamed fish soy sauce. to be finished. You'd better eat it while it's hot.

Materials required:

Bass: one

Onion: Three

Ginger: several pieces

Salt: right amount

Chicken essence: appropriate amount

Hot oil: proper amount

Steamed fish soy sauce: right amount

Note: To sum up the tips of steamed fish: 1. Fresh fish is the highest level, one is fresh, and the other is seasoning. It can't cover the fish flavor. 2. Put salt and ginger to remove the fishy smell without cooking wine. Cooking wine has a heavy sweetness, which will affect the taste of fish. 3. Open the water and cover it again. Do not steam it too long, otherwise the fish will get old. Hot oil, oil to boil, but not too much, otherwise it will be greasy.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Zheng Lu Yu