Perch is loved by everyone because it has fewer bones and more meat. Moreover, the nutritional value of perch is relatively high, which can strengthen the spleen and stomach, prevent miscarriage and replenish qi, and strengthen the brain. The more children eat, the smarter they become. Old people often eat perch, which is beneficial to anti-aging and longevity. How to cook fish to make it lose less nutrients-steamed fish. Steamed fish can retain the nutrition of fish to the maximum extent. So how can steamed bass make fish that is not fishy, tender and delicious? What I want to share with you today is the common practice of steaming bass, so that you can make the most delicious steamed fish in the simplest way.

There are many kinds of perch. What I will share with you today is the steaming method of freshwater bass.

Preparation of ingredients:

Ingredients: one bass (the best size is about 1.2kg, with good taste).

Ingredients: 1 green pepper, 2 pieces of green onion and 6 pieces of old ginger.

Seasoning preparation:

Salt, cooking wine, steamed fish and soy sauce

Start making:

The first step, bass cleaning. The bass bought home should be washed immediately, and the black film in the belly should be washed off when washing. Because black film is one of the sources of fishy smell.

Step 2: Marinate the perch. First, make two oblique cuts on the fish, then wipe the whole body of the fish with a little salt, and also wipe it in the stomach. Then put the old ginger slices in the knife edge and stomach of the fish and marinate them 15 minutes.

Step 3: While the fish is marinated, shred the onion and green pepper and soak them in ice water. Shredded onion is soaked in ice water, which is easy to roll up and beautiful. We make good food, which is not only delicious but also good-looking, and can stimulate appetite.

Steamed fish. /kloc-After 0/5 minutes, prepare two chopsticks to stand on the plate, and put the pickled fish on the chopsticks.

This can ensure that fish can be completely exposed to steam and heated evenly during steaming. Boil the water, add the fish and steam on the water. Generally, steaming takes about 10 minutes, depending on the size of the fish. For example, the fish I bought that day weighed only half a catty, so I steamed it for 8 minutes. A catty of 220 fish steamed 10 minutes is about the same. When steaming fish, boil the water and steam it horizontally. Time's up. Take out the fish. Do not steam fish soup. Very suspicious, very suspicious, very suspicious. Don't do this.

Seasoning. Put the fish on another plate and pour the steamed fish sauce around the fish, not directly on the fish. Then add shredded onion and green pepper, and finally pour hot oil, so that a home-cooked version of steamed bass is completed.

Precautions:

1. In order to ensure the freshness and good taste of the fish bought home, it is more appropriate to cook it within one hour.

2. Cleaning perch also includes cleaning other fish. When washing, clean the black film in your stomach, which is one of the sources of fishy smell. Washing is better.

3. Marinate the perch 15 minutes with salt and ginger slices, not too long.

4. the key point is that the soup after steaming fish must not be used, which is very fishy.