Steamed Perch-You Are Foodie

By Tess
30

Steamed Perch

Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients, which have the effects of strengthening the spleen, bones, brain, and brain. Steamed bass is rich in nutrients and has fresh and tender meat.

Main Ingredients

Perch 1

Auxiliary Ingredients

Ginger slices appropriate amount
Scallion section appropriate amount

Seasonings

Starch water appropriate amount
Baishao Juice appropriate amount
edible oil appropriate amount
Cooking wine appropriate amount

The soup for the first steaming of fish needs to be poured out.

Step 1 . Remove the scales from fresh bass, remove the internal organs, and rinse the gills thoroughly.

Step 2 . Cut the bass into a finger wide section (place the fish belly in a large piece of scallion to support it), add the scallion section, ginger slices, cooking wine, and white sauce to the fish plate, and place the fish plate in a boiling pot. Steam over water for 10 to 12 minutes.

Step 3 . Special red pepper shreds and green onion shreds for decoration.

Step 4 . Sauce: Mix starch water and blanched juice evenly and set aside for use.

Step 5 . Pour the sauce into the pot and heat until slightly sticky.

Step 6 . First, fine shredded red pepper and scallions are placed on the steamed fish body, and then the sauce is poured into the fish body to taste.

Step 7 . Burn an appropriate amount of hot oil.

Step 8 . Pour hot oil into the entire fish body to create a fragrant aroma, making the meat tender, smooth, and delicious.

Step 9 . The rice cooked this morning.

Step 10 . Invert the image into a bowl. Perch paired with rice for breakfast is nutritious, delicious, and convenient.

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