Steamed Perch
Cantonese people pay attention to the original flavor of steamed fish, and the heavy material will take away the fresh flavor of the food itself. Some people think that it is not enough to marinate fish without salt? No, the soy sauce is awesome enough. The fishy smell of fish comes from the black film of fish maw. It won't be fishy after washing. Go to the restaurant to order seafood, fish and shrimp. Try to order dishes with simple and simple methods, such as blanching and steaming. The ingredients are not fresh and can not be made. Braised in brown sauce, dry stir fried, stewed, stewed... It is easiest to eat dishes with stale ingredients. Add a pile of seasonings to cover up the stale ingredients. Back to steamed perch, it is simple and Kwai. The perch has few spines, and the meat is fresh and tender. It is rich in nutrients. It is most suitable for children.
Step 1 . Wash the bass, put shredded ginger into the belly of the fish, and use shredded ginger to pad the bottom to prevent the fish skin from sticking to the plate. Clean the onions.
Step 2 . Cut the silk vertically, and I tear it with my hand. I'm almost beautiful.
Step 3 . Add water to the pot to boil, put the fish on it, cover it, steam over high heat for 8 minutes, turn off the fire, and steam falsely for 5 minutes.
Step 4 . Take out the food clip and the plate, and remove the shredded ginger. Pour out the excess water under the plate.
Step 5 . Spread the shredded green onions. Fresh fish, steamed, eyes burst out
Step 6 . Heat the oil in a hot pot, add an appropriate amount of steamed fish sauce, and heat it up.
Step 7 . Pour it on the fish from head to tail, and the fragrance comes out.
Step 8 . Eat 😋 Dip in the soy sauce below, it's light and delicious. One mouthful after another.
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