Steamed sea bass with pepper sauce(jiao zhi zheng lu yu )

Steamed sea bass with pepper sauce

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. Simple steaming, pour in some pepper oil, make the bass more delicious

Production steps:

Step 1: remove the scales and viscera of bass and wash them. Then cut it out of the stomach.

Step 2: use scissors to cut the thick meat at the fish's tail.

Step 3: then make a few cuts on both sides of the fish.

Step 4: clean and cut onion and ginger.

Step 5: put the perch on the plate vertically, separate the fish belly, and put the scallion into the fish belly.

Step 6: insert the ginger slices into the flower knife edge of the fish.

Step 7: then pour in the cooking wine.

Step 8: marinate for 15 minutes.

Step 9: open the water in the steamer and steam the perch over high heat for 12-15 minutes

Step 10: pour salad oil into the frying pan and fry with pepper until fragrant.

Step 11: take a small bowl and add the steamed fish and soy sauce.

Step 12: add sugar and a little water and stir well.

Step 13: take out the fried pepper

Step 14: pour the prepared juice into the oil to make a fragrance

Step 15: pour out the water from the steamed fish.

Step 16: pour the exploded material on the fish and serve.

Materials required:

Bass: 1

Scallion: right amount

Chinese prickly ash: 30

Cooking wine: 20 ml

Steamed fish and soy sauce: 20 ml

Sugar: 3 G

Water: a little

Salt: a little

Ginger: right amount

Note: cut the tail part of the thick meat, so that the fish can be more stable in the vertical plate. The water in the steamed fish plate must be poured out and then called juice, so that the fish is delicious and the fishy smell can be reduced.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiao Zhi Zheng Lu Yu