steamed bass

Ingredients: salt,bass,cooking wine,onion,Jiang

mellow perch

When it comes to eating fish, it is good to steam, braise, sweet and sour. Unfortunately, live fish cannot be bought abroad. No matter how it is cooked, it seems to lack a little flavor. Every time the fish is cooked, the fishy smell and oil smoke smell will fill the house. It also makes people's appetite greatly reduced-until this practice was discovered, it was very gratifying! Finally, I can easily solve my cravings. <br /><br />Oil-free and smoke-free is absolutely healthy, and more importantly, it is delicious! It is very delicious. Although it is not a live fish, it has tender skin and smooth meat. The fish made in this way is more delicious than steamed, and it is not easy to spoil the appearance.

Peacock Kaipingfish

Ingredients: salt,bass,onion,Jiang,edible oil,fish sauce,chopped pepper,steamed fish drum oil

Braised pork shredded perch

A simple life, ordinary happiness, we are extremely happy. There are many definitions of happiness. My happiness is looking at my dear him, eating all the dishes I cook, and saying, it's so delicious!! <br /><br />On the weekend, I made this perch for my husband and paired it with shredded pork. It tastes really good! The aroma of the vegetables attracted the stray cat. It lay at the door and refused to leave. I just like small animals. While cooking, we threw some shredded pork from the pot and gave it to eat. Sigh... haha. <br /><br />A simple me! Always live with a smile! <br /><br />Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutritional elements; it has the effects of nourishing liver and kidney, nourishing spleen and stomach, phlegm and cough, and has a good tonic effect on people with liver and kidney deficiencies.

Steamed perch with spicy black bean sauce

As a home-cooked condiment, fermented bean is suitable for seasoning when cooking fish. <br /><br />How can you miss the delicacy of perch and the excellent combination with tempeh? <br /><br />The combination of perch and fermented bean can not only show the delicacy of the main ingredient, perch, but also highlight the unique and strong flavor of the auxiliary materials with slightly sauce and ester flavors. <br /><br />If you steam for a long time, the fish will become loose, but if you don't have enough time, it will be raw and fishy. 8 minutes is the best time. This is a "secret" that I discovered after trying several times. The best thing about this dish is the use of fermented beans. As a home-made seasoning, fermented beans are suitable for removing the fishy smell and seasoning when cooking fish, removing the fishy smell and earthy taste of the fish. The fermented beans are cleverly integrated into the delicious fish. Take a sip and slowly taste it. The taste is not delicious.

steamed bass

Today's steamed perch is simple to make, but the finished product is beautiful and the taste is particularly excellent. Become an indispensable main course in family banquets. Choose about one pound of perch and steam it just to the right time. The fish is freshly cooked, tender and smooth, and the deliciousness of the fish is fully presented. The soup has the sweetness of rice wine and the aroma of soy sauce. Every bite in your mouth is absolutely enjoyment.

steamed bass

Summer is the fattest season for perch. There is a food proverb in Chaoshan,"Cold black hot perch." It means that mullet in winter and perch in summer are the most suitable in season. Everyone says it's good to eat perch, but what is the specific good thing about perch? <br />Perch has the effects of nourishing liver and kidney, nourishing spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney deficiencies. Perch is rich in multiple nutritional values and has the highest DHA content among freshwater fish. DHA is not resistant to high temperatures. Therefore, for fish rich in DHA, it is recommended to use steaming or stewing, and it is not recommended to fry, because the frying temperature is too high. It will greatly damage the precious DHA, so steaming perch is the best for the brain. <br />Today, this steamed perch is for my two little babies. I hope they are both smart and grow up healthily.

Braised sea bass

The meat of perch fish is white, tender, fragrant, and has no fishy smell. The meat is in the shape of garlic cloves and is best for steaming, braising or stewing.

branzino

My mother uses ginger, onions, and garlic every time she makes fish. In fact, in addition to ginger, onions, and garlic, which can remove the fishy smell, lemon can also be used. This time I specially added lemon to give the fish a unique flavor.

Kirin perch

Kirin perch is a famous Cantonese dish. The main ingredient is perch, and the ingredients are Jinhua ham, mushrooms and bamboo shoots. This dish is very particular in the presentation. Several ingredients are cut into slices and put together. The colors are different, uniform and orderly, like a unicorn wearing scales, so it is named. <br /><br />Kirin is an animal in ancient myths and legends. It is shaped like a deer, has horns, and has scales all over its body. The ancients often used it as a symbol of good fortune and also used it as a metaphor for outstanding talents. Therefore, there are shining unicorns guarding the gates of royal palaces such as the Forbidden City and Summer Palace in Beijing. This dish is named because it looks like unicorn skin armor. <br /><br />I didn't buy fresh bamboo shoots today, so I used ginger slices instead.