Steamed Perch

Perch is often found at my dinner table. It tastes delicious. Its meat is fat and tender without small spines. It is very suitable for babies. For bass, of course, steaming is the best way to preserve and reflect its delicacy. The steamed bass in my house is very simple. There are only two words, one is steamed, the other is splashed. Steam it first and pour oil over it.It's passed on today to share with you ~ ~

Main Ingredients

• Perch 600 g

Auxiliary Ingredients

• ginger appropriate amount
• scallion 6

1. apply a little salt after cutting the fish to make the fish taste better during steaming2. before steaming, cover the whole body of the fish with ginger and scallion as much as possible, such as the belly and gills, so as to remove the fishy smell more effectively3. the steaming time depends on the size of the fish. It takes 10 minutes for more than 1 kg of fish, and it can reduce the time for smaller fish. If the steaming time is too long, the fish will be too old, not tender and smooth, and affect the taste4. for oil, I have tried pure vegetable oil and pure lard, but they are not as good as edible oil and lard mixed in half. The mixed oil is not greasy and has the aroma of lardThe above is based on personal opinions for reference ~ ~