Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

Production steps:

Step 1: wash the bass and carefully remove the scales, gills and internal organs.

Step 2: cut from the fish's tail, slice the fish in half, and cut it in the middle of the fish's head

Step 3: turn the fish upside down, both sides up, and let the whole fish lie on the plate.

Step 4: cut the thick part of the fish.

Step 5: sprinkle a little salt on the fish, spread evenly on the fish, and taste for 30 minutes.

Step 6: cut the scallion into sections, slice the ginger and place it on the fish.

Step 7: pour a little yellow rice wine and drizzle with Lee Kam Kee steamed fish and soy sauce.

Step 8: bring the water to a boil, put on the fish, steam over high heat for 6 minutes (steam until the fish's eyes are protruding), and keep it stuffy for 3 minutes.

Step 9: Sprinkle the scallion on the fish again, heat it in an oil pan, and pour the hot oil on the scallion.

Materials required:

Bass: 1

Scallion: right amount

Ginger: right amount

Salt: right amount

Yellow rice wine: right amount

MSG: right amount

Red pepper: right amount

Steamed fish soy sauce: right amount

Note: 1. When steaming fish, you should first boil water, and then steam it in a pot. Generally, it takes 8-10 minutes, with protruding fish eyes. 2. The fish I used is smaller, and it is steamed for 6 minutes, just right, very fresh and tender

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu