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 ~ ~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 ~ ~
Step 1 . Scrape off the scales and viscera of perch, wash and prepare scallion and ginger
Step 2 . Cut a knife on both sides of the fish, smear a little salt on the fish, shred ginger, cut scallion into sections, and cut scallion tail into flowers.
Step 3 . Spread shredded ginger and scallion on the plate in turn
Step 4 . Put the fish on the paved green onions and ginger, spread the other half of the green onions and ginger on the fish, pour 3 teaspoons of cooking wine into the steamer and cool water, steam the fish for 10 minutes over high fire, and turn off the fire for 3 minutes
Step 5 . Take out the steamed fish, pour out the soup, and remove all the ginger and green onions
Step 6 . Drizzle with steamed fish and soy sauce, then add scallion
Step 7 . Another pot, hot oil, half peanut oil, half self refined lard
Step 8 . Pour hot oil on the fish sprinkled with scallions
Step 9 . Serving ~
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