The cooking skill of steamed bass is mainly steamed vegetables, which has a light taste. Steamed bass is one of the traditional famous dishes in Guangdong. It belongs to one of the recipes of Cantonese cuisine and seafood, with perch as the main ingredient. The cooking skill of steamed bass is mainly steamed vegetables, which are salty and fresh.

Raw materials:

Bass (1 700g), refined salt (a little), peanut oil (40g), shredded ginger (15g), and onion (2).

Production process:

1. Slaughter the perch, take out its internal organs and clean it. Pour salt, shredded ginger and peanut oil into the belly of perch. Put two or three slices of onion at the bottom of the dish, and perch on the onion.

2. Stir well with shredded pork, shredded mushroom, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, coat on fish, steam with strong water for 10 minute, take out half of the original juice when cooked, add chopped green onion and pepper, then boil lard, add a little sauce and wine.

nutritive value

1. Perch is rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients.

2. It is also worth mentioning that the blood of perch contains more copper.

Edible efficacy

1. Nourishing the kidney and preventing miscarriage: it can nourish the kidney and prevent miscarriage, strengthen the spleen and replenish qi, and can treat the symptoms of restless fetus and hypogalactia. Pregnant mommy can easily digest perch, which can prevent and treat edema, anemia, dizziness and other symptoms.

2. Maintain a normal nervous system: Copper can protect the heart, maintain the normal function of the nervous system, and participate in the functions of key enzymes in the metabolism of several substances.

3, liver and spleen: liver and kidney, spleen and stomach, phlegm and cough, have a good nourishing effect on people with liver and kidney deficiency.