Spicy perch(xiang la lu yu )

Spicy perch

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, which is the best time to eat bass. "

Production steps:

Step 1: a fresh bass.

Step 2: wash the bass, make a sharp knife on the body, and wipe the inside and outside of the fish with proper amount of salt. (the salt must be moderate, and the Douchi sauce is salty too.)

Step 3: spread ginger slices on the plate, put some scallion and shredded ginger on the fish maw and body, and leave for about 10 minutes.

Step 4: Boil the water in the steamer, steam the perch over high heat for 6-8 minutes, and steam for 3-5 minutes without removing the cover. (the fish has a sharp knife on its back. It's very familiar)

Step 5: take out the steamed fish, decant the water, pick out the scallion, and pour a little soy sauce on the fish.

Step 6: stir fry ginger with a little oil, add 2 teaspoons spicy sauce, and boil with a little water.

Step 7: pour the spicy sauce on the fish and sprinkle with scallion.

Materials required:

Perch: 450g

Ginger: small pieces

Shallot: 2

Salt: right amount

Soy sauce: moderate

Li Jinji Douchi spicy sauce: 2 tsp

Note: when steaming fish, put ginger under the fish body to make it steamed more thoroughly. Turn off the heat and steam for a few minutes. The water must be decanted, because it's fishy. The salt of salted fish must be moderate, and the Douchi sauce is also salty.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang La Lu Yu