The method of savoring lemon perch with anise
material
Fresh donkey fish 1 tail anise 4 clams 15 onions 0.5 lemons 2 peppers 1 ginger 10 slices of garlic 5 sea salt or vanilla salt, a little white wine or rice wine, a little olive oil and a little fish sauce.
method of work
1 Wash the fish first, remove scales and internal organs (you can ask the fishmonger to handle it), and cut 3-4 knives diagonally on the fish, both sides. Marinate with 2 tablespoons of salt until you are ready for other ingredients.
2 Shred onion, cut anise into large sections, slice lemon, pepper+ginger+garlic, etc. If you like the heavy taste, cut it and it is convenient to eat. It tastes just right when you don't want to be too heavy, you can cut it into sections and pick it off conveniently.
3 Sprinkle olive oil on the baking tray, wash the marinated fish, pour olive oil+fish sauce, and add salt again. This time, it is good to have thin layers on both sides. Put 1/3 star anise+onion+pepper+ginger+garlic+five clams+two slices of lemon into the fish belly.
4 The remaining 2/3 materials are evenly distributed on the baking tray and above the fish, wrapped with aluminum platinum paper, preheated in the oven at 200 degrees 10 minute, and baked in the oven for 15-20 minutes (depending on the size of the fish). Of course, it can be steamed without an oven.
When the oven is turned on, the whole thing is full of fragrance. You can serve it with lemon juice, and the fish soup with vanilla and clam is more delicious.
Steamed bass-proud as a peacock modeling method
material
Sea bass 1 onion, ginger and garlic with a little red pepper
method of work
1 Wash the whole fish, slightly salt the two sides of the fish, cut off the tail and some fins, and cut off the head.
Don't cut it off from the back to the abdomen, leaving a small part to stick to make it easy to set the plate.
3 Prepare a small piece of onion+red pepper as a fish body decoration, slice ginger and garlic to lay the bottom, or put them together in a plate, and the plate is proud as a peacock-shaped.
Seal 4 plastic wrap to prevent water vapor from falling into the fish, which will affect the taste and taste. Boil the wok with water, put the steamer cover on the wok and steam for 8 minutes. Turn off the fire and let it simmer for 2-5 minutes until the fish is really discolored and cooked.
The practice of perch in tomato sauce
material
Fish, salt, monosodium glutamate, sweet potato powder, soy sauce, sugar, tomato juice.
method of work
1. Wash the fish, put a flower knife on it, and apply a little salt and monosodium glutamate.
2. Dip the fish in sweet potato powder, put it in a hot oil pan and fry both sides golden. Set aside.
3. Take another oil pan and fry the chopped garlic until it is hot.
4. Pour in 2 tablespoons tomato juice, a little prepared wet sweet potato powder juice, a little soy sauce, salt and sugar, stir constantly until it becomes sticky, and turn off the heat.
5. Pour the tomato juice evenly on the fried fish.