Steamed perch: required ingredients: perch 1.
Required ingredients:
? Pickling to remove fishy smell: onion, ginger, cooking wine.
? Follow-up juice: steamed fish soy sauce, salt and white pepper.
? After cooking: shred onion, shred ginger and heat oil.
Production method:
Step 1: Clean the fish.
Remove the scales, gills and black membrane from the belly of perch, rinse it clean, dry the water, and use a spatula for later use. (-The black film in the belly of fish must be washed off, which has a strong smell and is a gathering place for heavy metals. )
Step 2: Pickling to remove fishy smell.
Apply cooking wine to fish, do preliminary deodorization, then cut onion and ginger into filaments, leave half for later use, and soak the other half in a little warm water to get fragrance, then apply the soaked onion Jiang Shui to the whole fish, then spread onion and ginger on the fish belly and fish, and marinate for about 15 minutes to further deodorize. (-Steamed fish had better not be salted, so as not to make the fish get old. Marinating fish 15 minutes in advance can't make the fish tasty. To make the fish tasty, it depends on the sauce in the later stage. )
Step 3: Steam over high fire.
After the fish is salted, put some ginger slices or onion slices under the fish, then put them in a steamer, turn on the fire, cover the pot, steam for about 10 minute after the water is boiled (the time for small fish can be reduced by 2 minutes). When the pot is boiled, the fish's eyes are bulging, indicating that the fish is ripe. (-Put ginger slices and onion slices at the bottom, one is to remove fishy smell, and the other is to facilitate the circulation of water vapor, which can avoid uneven heating of fish. )
Step 4: follow-up seasoning
①: Pour out all the excess soup in the fish dish, and pick out the onions, ginger and onions. Throw them away and then spread them with fish.
②: Prepare a small bowl, add steamed fish black soybean oil, a little salt and white pepper, stir well and pour into a fish dish.
③: Spread the prepared shredded onion and ginger on the fish, and heat the oil in the pot. When it is about to smoke, pick up the pot and pour the oil on the shredded onion and ginger, and the fragrance inside will come out in generate, and the steamed fish will be ready.
Dip some steamed fish and soy sauce when eating, it tastes fresh and tender.
Technical summary (1) When hot oil is used, a small amount of pepper can be added to stir-fry the flavor, and then it can be taken out and poured on shredded onion and ginger to increase the flavor of the fish. You can also cut some shredded red pepper and pour it with hot oil.
(2) When steaming fish, you can use a pot cover with small holes to facilitate the fishy smell to disperse, but don't keep uncovering the pot cover. It's best to use a transparent pot cover, and don't cover the fish eyes with onion and ginger, so as to observe whether the fish is cooked or not.
(3) Many people think that the purpose of pickled fish is to taste. In fact, the main purpose of pickled fish is to remove fishy smell, so Jiang Shui can be served with onions and cooking wine without adding salt. Adding salt in advance will age the fish.