Cantonese cuisine pays attention to its original flavor, with special attention to material selection and ingredients. For example, white-cut chicken,"walking chicken"(as the name suggests, it is chicken to be stocked) is usually used. This kind of chicken meat is firm and tender, so it is the most suitable way to make white-cut chicken. Steamed fish requires that the fish must be live fish and some fish with tender and smooth meat. For example, grass carp is rarely used for steaming.
My husband and baby both like fish very much, so steamed fish is a common dish in our family. Tonight, let's make an authentic Cantonese dish: steamed perch.
Cantonese steamed perch
By AliJaskolski
Recipe Recommendations
- bass 500 grams
- onion appropriate amount
- water appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
Steps for Cantonese steamed perch
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Ingredients: Perch (Why choose perch? In addition to being delicious and tender and smooth, this kind of fish basically has no small bones except for a large fish bone. It would be most suitable if you have a baby at home. Mom doesn't have to worry too much about the fish bones hurting the baby) weighs about one pound. You can ask the fishmonger to kill the fish well. Practice: 1. Rinse the freshly killed perch, drain the water, and place it on a plate (remember, place some green onions under the fish. The advantage is that there is a gap between the fish and the plate. When steaming, it is evenly heated, easier to cook)
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2. Boil water in the pan, put water into the fish, cover it, and steam for six to eight minutes over high heat.
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3. During the steaming time of fish, use a fork to cut the onion leaves into shredded onions, or cut them with a knife, but it is more troublesome.
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3. During the steaming time of fish, use a fork to cut the onion leaves into shredded onions, or cut them with a knife, but it is more troublesome.
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4. Mix the sauce: mix soy sauce, sugar and water well. 5. After the fish is steamed, dump the water on the plate, spread the shredded green onion on the fish, pour on the boiling oil (it sizzles), then boil the freshly mixed juice and pour on it.(Remember, the oil on the fish must be hot and more, and the oil must be poured first and then the juice must be poured last).