steamed fish

By LucasKuhlman

steamed fish
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.

Recipe Recommendations

  • bass appropriate amount
  • chives appropriate amount
  • rice wine appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • pepper appropriate amount
  • steamed fish oyster sauce appropriate amount
  • lard appropriate amount

Steps for steamed fish

  • Make step 0
    1
    Raw materials: cut half of the ginger and shallot into thin threads and soak in water for later use (for decoration).
  • Make step 1
    2
    Draw a flower knife on the perch, and pickle with half a tablespoon of steamed fish soy sauce, chives, shredded ginger, salt, and pepper for five minutes.
  • Make step 2
    3
    Preserved onions and ginger are spread underneath.
  • Make step 3
    4
    Stand up the fish, sprinkle some shredded chives and ginger on it, pour half a tablespoon of lard on it, put boiling water on the pan, steam for four minutes, dump the water in the steaming fish plate, add three tablespoons of rice wine and continue to steam for three minutes.
  • Make step 4
    5
    Without lifting the lid, simmer for five minutes.
  • Make step 5
    6
    Without lifting the lid, simmer for five minutes.
  • Make step 6
    7
    Take out the fish, throw away the onions and ginger, and pour the soup on the fish. If you eat it at home, you can do it without changing the plate. When I changed the plate, I didn't use any utensils. I tilted the plate directly, and the fish slipped into another plate.
  • Make step 7
    8
    Finally, I decorated it, stuffed a saint fruit in my mouth and sprinkled with spring onions and ginger soaked in water on my body. If the red peppers were more beautiful, I didn't buy them.

    • steamed fish Make Tips

    1. The meat of perch is tender. If a pound of perch is cut with a flower knife, it will be just seven minutes, and it will be old in eight to nine minutes. The error range of one pound is two taels. 2. The rice wine tastes extremely delicious in it. You can try it! The role of lard cannot be underestimated. It is very fragrant. If not, you can put a piece of pork belly on the back of the fish. 3. Don't make your own decisions to put a lot of steamed fish soy sauce in this fish. In fact, you can even put it in it. For the sake of the appearance of the finished product, I put it in a little to change the color of Taibai.

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