The secret of steamed bass(qing zheng lu yu de xiao mi ji )

The secret of steamed bass

Introduction:

"Perch meat is white, tender, fragrant, and has no fishy smell. The meat is garlic shaped. It is most suitable for steamed, braised or stewed soup. Especially at the end of autumn and the beginning of winter, the mature bass is particularly fat and beautiful, and the nutrients accumulated in the fish are also the most abundant, so it is the best time to eat fish. The delicacy of steaming is well known. My little secret is to put up the fish with chopsticks when steaming

Production steps:

Step 1: after cleaning the perch, cut 3 knives on both sides of the fish, pour yellow rice wine, apply a little salt to marinate, and deal with the belly of the fish.

Step 2: take most of the onion and ginger and cut them into slices.
Put the scallion in the belly of the fish for 15 minutes.

Step 3: cut the remaining onion and ginger into thin strips, green and red pepper into thin strips, and parsley into sections for standby.

Step 4: Boil the water in the steamer over high heat, put it on a plate with chopsticks on it, put the fish on the chopsticks, cover the pan and steam for about 8 minutes.

Step 5: make seasoning sauce, add steamed fish, soy sauce, sugar, white pepper, a little salt into the bowl, mix well with hot water.

Step 6: after the fish is steamed, remove all the scallion and ginger from the fish, carefully move them from the chopsticks to a clean plate, sprinkle with chopped scallion and ginger, green and red pepper, coriander section, and pour the sauce.

Step 7: another key step is to heat the peanut oil in a frying pan and pour it on the fish to make the sound of "Zi, Zi, PA, Pa".

Materials required:

Fresh Bass: one (about 500g)

Green pepper: 1 / 4

Red pepper: 1 / 4

Scallion: 20g

Ginger: 20g

Coriander: 3

Yellow rice wine: 30ml

Steamed fish and soy sauce: 50ml

White granulated sugar: right amount

Salt: right amount

White pepper: right amount

Note: 1. When steaming fish, remove all the onion, ginger and soup from the plate. The final oil is also very important. 3. The time of steaming fish should not be too long.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu De Xiao Mi Ji