Hello! Glad to answer your question! How to eat steamed bass? In fact, steamed bass is basically delicious as long as it is not too old, because different regions have different tastes and have different requirements for the taste of steamed bass. Just steam according to your hobbies and living habits.

Let me answer this question.

(a) Different regions have different taste requirements;

Coastal Zhejiang, Jiangsu, Guangdong and Fujian like to eat light food, and try to keep the original flavor of perch. Sichuan, Chongqing, Guizhou, Yunnan, Hunan and Hubei like to eat spicy food. Yunnan, Guizhou and Chongqing are a little spicy. I come from Chongqing, and I personally like to bring a little spicy food. If there is no spicy food, I always feel less. However, the general steamed bass, the practice in the restaurant, will adjust the taste according to the needs of the guests, and will not generalize.

(2) Cooking skills and ingredients of steamed bass;

Steamed perch tastes salty and fresh. Steamed bass is one of the traditional famous dishes of Han nationality in Guangdong, which belongs to Cantonese cuisine and is one of the seafood recipes. Steamed bass is the main ingredient, and steamed vegetables are the main cooking skills, with a salty taste. Steamed bass is rich in various nutritional values, and the DHA content is the highest in freshwater fish, so steamed bass is the most nourishing brain. Steamed bass usually uses about a catty of bass, and the steaming time is just right. The fish is just cooked, tender and smooth, and the delicacy of the fish is completely presented.

Ingredients: perch, onion, pepper, ginger, coriander, steamed fish soy sauce, peanut oil, lard, cooking wine.

Practice steps:

Step 1, cleaning the perch, and drying the water on the surface of the perch with kitchen paper or towel;

Step 2, cut a knife up and down on the side of the fish with a knife;

Step 3, cut the green onions into sections and put them on the bottom of the plate;

Step 4, put the pickled fish on the onion section, add 3 grams of ginger slices to remove the fishy smell in the cooking wine, and add 5 grams of lard to enhance the flavor and luster;

Step 5, put water on the pot, add a proper amount of cooking wine into the boiling water, and put it into the pot;

Step 6, cover, steam for 8 minutes on high fire and stew for 3 minutes on low fire.

Step 7, put the steamed bass into another plate again (throw away all the onions, ginger slices and soup when steaming);

Step 8, soak shredded onion and shredded pepper in clear water for 5 minutes to make them slightly rolled for later use;

Step 9, put shredded onion and shredded pepper on the steamed bass;

Step 10: Sprinkle the heated steamed fish black soybean oil and peanut oil;

Step 1 1, sprinkle some parsley and serve!