Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"Perch meat is solid and white, not only has high nutritional value, but also has delicious taste. Its nature is flat and its taste is sweet. Its functions are: strengthening spleen, invigorating Qi, benefiting kidney and stabilizing fetus. Steamed perch, keeping its original flavor, is the best choice. Especially for the elderly and children. "

Production steps:

Step 1: a fresh bass, a handful of coriander, three garlic sprouts, a sweet pepper and a piece of ginger.

Step 2: remove the scales, viscera and body of the bass.

Step 3: apply salt to the fish body, evenly with your hands. Fish should also be salted! Pour a little cooking wine and marinate for a while.

Step 4: put garlic seedling segment, coriander stem and shredded ginger in the basin.

Step 5: put the salted fish on the ingredients, put the sliced shredded ginger into the fish knife, and put one or two garlic sprouts, coriander stalk, sweet pepper and shredded ginger in the fish mouth.

Step 6: steam for about 15 minutes. Pour the soy sauce and sesame oil into the pan, then put the coriander leaves on it.

Materials required:

Bass: one

Coriander: moderate

Ginger: one piece

Garlic sprouts: right amount

Sweet pepper: right amount

Salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Note: because it is steamed, so what pepper ah, chicken essence ah, do not put, so as to retain its original flavor, bass fragrance, no fishy smell. Drizzle some soy sauce, dip in some to eat, and keep your lips and teeth fragrant.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Qing Zheng Lu Yu