Perch in soy sauce

By RutheKuhn

Perch in soy sauce
The meat of the perch is white, tender, fragrant, and has no fishy smell. The meat is in the shape of garlic cloves, so it is best to steam, braise or stew. There is also some meat that has more meat and less thorns, so it is very suitable for children to eat~

There was a perch for my dinner yesterday: Dubao was a pleasure to eat. While eating it, it became as delicious as the one cooked in the restaurant! Mom is so amazing~~I am so happy~~Poor Dad Du. He came home late yesterday, and all that awaited him was a barbed fish tail. Even the head was eliminated by us and mother. I guess Dad Du doesn't even know what fish we're eating, haha~

Recipe Recommendations

  • bass a
  • ginger appropriate amount
  • shallots appropriate amount
  • pepper appropriate amount
  • salt appropriate amount
  • wine appropriate amount

Steps for Perch in soy sauce

  • Make step 0
    1
    Wash the fish, cut several knives obliquely on your body, apply salt and pepper, put ginger slices in the slits of the knives, and sprinkle with green onions.
  • Make step 1
    2
    Put green onions and ginger slices into the fish belly, pour wine on it, and let it sit for half an hour.
  • Make step 2
    3
    After half an hour, the water in the pot will boil and insert a chopstick under the fish (this will make the fish cook faster. Keep the fish tender), put it into the pan and steam for about 8 minutes.
  • Make step 3
    4
    Remove the fish and pour out the soup.
  • Make step 4
    5
    Take the steamed yellow shallots, sprinkle with fresh shallots, and pour the soup on the fish.
  • Make step 5
    6
    Pour in steamed fish soy sauce, and drizzle with boiling oil. The aroma is on the table.

    • Recipe Categories

    Recipe recommendation