Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Like steamed, nutrition and can maintain the original taste of sweet."

Production steps:

Step 1: Ingredients: scrape the scales of the bass, dissect the belly and clean the intestines inside, especially the black membrane in the cavity. Be sure to scrape it with a knife. The fishy smell of the fish seems to have a lot to do with it. Slice the garlic, ginger and buckwheat. Generally, the steamed fish is made of scallions. That day, I didn't buy scallions, so I had to buy buckwheat head.

Step 2: cut a knife on the back of the bass to make the fish taste and ripen quickly, then smear the whole body of the fish with cooking wine and pepper, and then add shredded ginger.

Step 3: put more water in the pot, bring to a boil, put the bass in the pot, add the lid, steam for 8 minutes. The bigger fish will take only 10 minutes. Cooked fish, fish eyes will be prominent, or use chopsticks to insert the thickest part of the fish, can also insert the fish cooked.

Step 4: eight minutes after the fire, the fish is just cooked. Pour out the blood in the dish, which is also a factor to reduce the fishy smell.

Step 5: put oil in the pot, put garlic slices when the oil is hot, put the white part of buckwheat head to stir, and then put appropriate amount of soy sauce, sugar, sesame oil, as well as the green part of buckwheat head, add a little water, boil together, and the fish juice is ready.

Step 6: pour the hot fish sauce on the fish and you can eat it.

Materials required:

Bass: one

Buckwheat head: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Pepper: right amount

Cooking wine: moderate

Sugar: right amount

Note: there are several ways to remove fishiness: 1. Scrape the black film on the fish belly. 2. Coat the fish with cooking wine and pepper. 3. Pour out the steamed fish blood.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu