steamed bass
Spring diet should be supplemented with more high-quality protein, which can enhance body resistance. The meat of the perch is very tender, with few thorns, and the meat is also in slices, which makes it very refreshing to eat.
Recipe Recommendations
Steps for steamed bass
1
The fish body is engraved with flowers. Because the perch is in slices, don't carve a cross knife. Rub with salt, pepper, steamed fish soy sauce, and massage.
2
Shred the ham, green onions and ginger, leaving a section of green onions and slicing them.
3
Stuff the fish belly with green onion, ginger and shredded ham, and sprinkle the rest on the fish.
4
Put boiling water on the pan and steam for three minutes, dump the water inside, add a small spoonful of lard, and a large spoonful of steamed fish soy sauce. Continue the heat for five minutes and simmer for two minutes.
5
Serve it out. Sprinkle chopped green onion on top.
6
Cold fry to give the aroma of green onions, heat it up, and pour it on the fish.steamed bass Make Tips
1. Don't splash too much oil, just a little. If you like something lighter, you can not splash oil, but I personally think that something sprinkled with oil is more fragrant! 2. Because I bought the perch the night before and it was a little less fresh, I poured out the water I steamed in the first three minutes to remove the taste of the perch after leaving it for a while. If you buy fresh fish, put lard and steamed fish soy sauce when you are put on the pot. Don't lift the lid in the middle, just go ahead for eight minutes.