Steamed perch with bamboo shoots

Recipe Recommendations

• bass art. 1
• asparagus 150 grams
• wolfberry 8 capsules
• garlic appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• onion appropriate amount
• sesame oil appropriate amount
• Jiang appropriate amount

• original
• steamed
• half an hour
• ordinary

Steps for Steamed perch with bamboo shoots

1

Prepare raw materials and seasoning.

2

Wash and drain the bass, and cut open the fish spine (to prevent deformation after steaming).

3

Wash the asparagus, shred the green onions and ginger, chop the garlic, soak and wash the wolfberry for later use.

4

Cut asparagus into suitable long lengths and place into a plate.

5

Place the fish on the asparagus section, add spring onions, shredded ginger and minced garlic to the fish belly, evenly touch the fish body with salt, and marinate for 20 minutes.

6

Boil water in the pan, add the fish, and steam for 7 minutes over high heat.

7

After turning off the heat, add shredded green onion and wolfberry to the steamed bass, drizzle with soy sauce, and steam for 5 minutes.

8

Heat the bright oil in another pot, pour the hot bright oil on the fish and serve.

Recipe Categories

• hot dishes
• Cantonese cuisine
• Elderly recipes
• Winter recipes