steamed bass
Fan Zhongyan once wrote a poem,"People come and go on the river, but they love the beauty of perch. Look at a leaf boat, appearing in the storm." It is said that during the Western Jin Dynasty, there was a man named Zhang Han, originally from Songjiang, Jiangsu Province, who was an official in Luoyang. In the autumn of that year, the west wind suddenly rose and the cold wave was approaching. He remembered that his hometown four-gill perch and water shield were at the peak of their fertility. He felt homesick and finally gave up his official position and returned to his hometown. This is the allusion of "thinking of water perch" that has been passed down through the ages. Steamed bass--delicious and juicy. No high-end cooking method can match the most authentic eating method, and the fewer seasonings, the better.
Recipe Recommendations
Steps for steamed bass
1
Ingredients: Perch seasoning: salt, shredded green onions, shredded ginger, steamed fish soy sauce, cooking wine, edible oil
2
Wash fresh bass and cut the spine to prevent deformation after steaming.
3
Shred green onions and ginger, and cut a few slices of ginger.
4
Knead the fish with cooking wine and a little salt; add shredded ginger and onions and marinate for 20 minutes. (The fish belly is also stuffed with green onions and ginger)
5
Boil water in the pan and steam for 6-7 minutes over high heat.
6
Turn off the heat, then steam for 5 - 8 minutes, take out, and pour away the steamed fish water.
7
Steamed fish soy sauce and add a little water to make a sauce.
8
Pour the sauce on the fish.
9
Drizzle in hot oil and serve.