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Steamed Perch
Self made steamed fish and soy sauce raw materials:Celery, coriander, carrot and green onion, 100g each, 30g ginger, one green pepper and one red pepper. 100 grams of delicious juice, 60 grams of chicken powder and rock sugar, 25 grams of fish sauce, 150 grams of raw soy sauce, 12 grams of old soy sauce, 2 grams of pepper powder and 1250 grams of water.Preparation method: cut celery, onion and parsley into sections, and slice carrot and ginger. Heat the oil in the pot, put the above-mentioned raw materials into the pot and stir them over a low heat to produce a fragrance. Add water and bring to a boil. Then turn to low heat and cook for 10 minutes. Drain the cooked vegetables and keep the vegetable soup. Pour in the seasoning for making soy sauce, stir well, boil it again, and then put it into a container for storage. It can be stored in the refrigerator for a long time. This self-made steamed fish soy sauce not only tastes good, but also is much cheaper than the finished products sold in supermarkets. It can not only be used in the seasoning of steamed fish, but also can be used in the ordinary fried rice.After the fresh fish is steamed, the fish will shrink, the knife edge on the back will roll up, and the fish eyes will be steamed out. If there is no such performance, the freshness of the fish is very low.Tips:1. Do not cut the back. The meat on the back of the fish is the thickest and the most difficult to mature and taste. If the back is not cut, the steaming time will be extended. When the back of the fish is mature, the meat in other parts will be old.2 add scallion to the bottom, which is the same as putting chopsticks. It plays the role of 'smooth' steam, which is conducive to the maturation of the fish and can also remove the odor. After the fish is steamed, remove the scallion.3 do not sprinkle ginger slices casually. Put a few slices of ginger in the fish gills. Gills are the most fishy part of fish. Putting ginger slices into them can directly and effectively remove fishy smell.
Step 1 . Scrape and peel the sea bass, wash it clean, drain the water, and marinate it with salt and pepper for 10 minutes.
Step 2 . Surgery is performed on both sides of the fish's back.
Step 3 . Place scallions and two chopsticks on top of the plate.
Step 4 . Ginger slices are inserted into the gills, belly, and spine of the fish.
Step 5 . Put it into a boiling steamer and steam on high heat for about 8 minutes before taking it out.
Step 6 . Cut chopped scallions and ginger shreds [you can add some shredded red pepper and carrot shreds to make it look more appetizing].
Step 7 . Place the colored silk on the steamed fish.
Step 8 . Heat some hot oil and pour it over. Finally, pour the homemade steamed fish and soy sauce into the dish.
Step 9 . If steamed just right, the taste of fish meat is very smooth, crispy and tender. When picked up with chopsticks, the fish meat looks like garlic cloves.
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