First, the practice of scallion oil bass
This kind of delicious food is simple and easy to operate, healthy and nutritious. According to the taste, you can add a proper amount of dried Chili shreds, which has an excellent taste.
material
Ingredients: a fresh bass, about 1 kg.
Accessories: Zanthoxylum bungeanum, onion, ginger, cooking wine, Lee Kum Kee steamed fish, soy sauce (ordinary soy sauce cannot be used instead).
working methods
1. Wash the perch, add pepper, onion, ginger and cooking wine and marinate for 20 minutes.
2. Boil and steam for 8- 10 minutes (pay attention to the bad taste after overtime).
3. After steaming, remove the onion and ginger when steaming the fish, leave a small amount of raw juice and add new shredded onion (according to personal taste).
4. Add the right amount of oil to the net pot to boil, pour it on the fish, and then pour it on the steamed fish soy sauce.
skill
This practice is suitable for most fresh fish with less thorns.
Second, the practice of steaming bass with chopped pepper
material
1 piece of perch, appropriate amount of chopped pepper (because I chopped it myself with small morning pepper, which is particularly spicy, so I can only put less), salt, ginger, vegetable oil, soy sauce and onion.
working methods
1. Cut the perch clean, cut it open and put it in a plate. Make a few cuts on the fish and put a little salt and vegetable oil on it.
2. Sprinkle a proper amount of chopped pepper on the fish, sprinkle some shredded ginger and steam in boiling water for 8- 10 minutes.
3. Sprinkle chopped green onion after taking out the pot, heat a proper amount of vegetable oil in the pot again, and then pour hot oil on the fish.
4. finally, pour in the right amount of soy sauce to eat.
Third, the practice of catsup bass
material
Perch (or other fish with few thorns, such as mandarin fish)
Composition:
Mung beans, corn and carrots
Seasoning:
One teaspoon of salt, one teaspoon of white pepper, one teaspoon of tomato sauce, one teaspoon of sugar, one teaspoon of apple vinegar (flat) and one teaspoon of lemon juice instead of white vinegar or balsamic vinegar. )
working methods
1, green beans, corn, carrots, blanched and drained.
2, bass to the head, from the stomach to the middle of the spine (skin constantly. Cut flower knife, marinate with salt and pepper for ten minutes to taste.
3. Perch absorbs water with kitchen paper and spreads starch evenly, including the inside of the flower knife, otherwise it won't open.
4. Fry it in the oil pan, take it out and fry it again (this time it is best to wait until the juice is cooked), and put it in a golden crispy package.
5. Put ketchup, sugar, fruit vinegar, half a bowl of water, mung beans, corn and carrots into a pot, bring to a boil with high fire, and thicken until the soup is thick.
6. Pour the cooked juice on the fried fish while it is hot.
Fourth, the practice of steaming bass
material
Perch 500g, salt, cooking wine, seafood soy sauce, soy sauce, sugar, oil, ginger and onion.
working methods
1. Remove scales and internal organs from perch and wash it.
2. Clean the fish with salt and cooking wine, put the onion and ginger in your stomach, put them on a plate and put them under with chopsticks.
3. Steam on the pan for four minutes, pour out the water in the pan, steam for another four minutes and then pour out, steam for another four minutes and stew for another five minutes, then take it out and pour the juice.
4. Put the onion, ginger, green pepper and shredded carrot on the fish and pour some hot oil on it.