Soviet-style steamed perch
A friend in Suzhou taught me how to steam fish with sugar but not vinegar. This was the first time I ate fish without vinegar. It turned out to be so fresh and without any fishy smell. Originally, this dish had to be filled with spring onions, but he had forgotten when he asked her husband to go to the market to buy groceries. Sigh, I still don't feel at ease when I asked a man to go to the market...
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Soviet-style steamed perch
1
Wash the bass, change two knives on each side of the fish, and apply salt to the fish
2
Coat the fish body and fish maw with ginger slices
3
Put sausage slices on the fish body
4
Pour appropriate amount of June fresh and white sugar on the fish
5
Put into a steamer and steam until the fish eyes are protruding and the skin is open and the flesh is ripe
6
Boil the oil in the frying pan until it smokes, pour the oil on the fish to finish.Soviet-style steamed perch Make Tips
1. Put some chopped green onions to taste better. I didn't put them in because my husband didn't buy them. 2. Light soy sauce must be fresh in June. I don't know why, but my friend's mother taught her this. 3. You can put the sausage on or off. I put it on it because I don't have green onions for the sake of beauty. 4. Sugar is freshly brewed, but you cannot put it too much. Just put a small spoonful.