1. A bass, take out its internal organs and clean it.
2. Slice ginger and onion, put shredded ginger, shredded onion, cooking wine and salt on perch and marinate for 10 minute.
3. Spread shredded onion and shredded ginger under the fish, bring the water to a boil, put the pickled fish in a steamer, steam for 8 minutes on high fire, turn off the fire and stew for 2 minutes, and then take it out.
4. Take out the fish, pour out the steamed juice, pinch out the shredded onion and ginger, and pour in the steamed fish and soy sauce.
5. Take another pot, stir-fry onion oil with cold oil in a hot pot, pour it on the steamed bass, and sprinkle with onion and medlar.
A smooth steamed bass is ready.
How to cook steamed bass at home is simple and easy.
Steps of steaming bass 1 1. Prepare materials; Step 22 of steaming bass. Remove scales from bass, gills and viscera; Step 33 of steaming bass. Shredded ginger, sliced onion and sliced red pepper for decoration; Perch with flower knives on both sides; Step 44 of steaming bass. Rub a little wine on both sides of the fish; Step 55 of steaming bass. Spread ginger and shallots as shown in the picture and steam them in a boiling pot; Step 66 of steaming bass. Steam on the highest fire for about 5~6 minutes, turn off the fire, do not open the lid, steam for 5 minutes and then take out the pot; Step 77 of steaming bass. Pour out the soup and pinch off the shredded ginger and chopped green onion; Step 88 of steaming bass. Sprinkle shredded onion and red pepper on the fish; Steps of steaming bass. Heat a small pot, add the right amount of oil and umami juice to boil; The step of steaming bass is 10 10. Pour the cooked soy sauce and oil while it is hot; The steps of steaming bass are1111. Enjoy while it's hot! .
Steamed bass? Easy to learn!
Ingredients: about a catty of perch, steamed fish and lobster sauce, fresh juice, ginger, onion, salt, white pepper and green onion. Practice: 1. Wash the fish, cut it obliquely a few times, smear salt and pepper, and put the ginger slices in the slit of the knife; 2. Put an onion in the belly of the fish to support the fish and stand still for half an hour; 3. At this time, mince the shallots, shred the shallots and shred the ginger for later use; 4. After half an hour, cover the fish with shredded onion and shredded ginger, and boil the water in the pot; 5, fire, it must be fire! Steam for 6-7 minutes, turn off the fire and steam for 5-8 minutes. Be sure to steam! 6. When the time is up, take out the fish, sprinkle with chopped green onion, and pour the steamed fish, lobster sauce and delicious sauce (you can also pour it before steaming, I just like to pour it last. )
Serve with clear oil. Note: seasoning is very important, and virtual steaming is very important! Is to use the waste heat in the pot to continue steaming after turning off the fire! Temperature is very important, and the specific time should be judged according to the size of the fish! I have about a kilo of bass here.
Steamed bass practice
Features white color, fresh flavor, suitable for all seasons.
Raw materials: perch (1 strip, 700g), shredded pork (50g), shredded mushroom (20g), refined salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), shredded ginger (15g) and pepper (a little). Production process 1. Slaughter the perch, gut it and wash it.
Mix well with salt, sesame oil and monosodium glutamate, and pour 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 the fish, steam with strong water for 10 minute, take out half of the original juice when cooked, add shredded green onion and pepper to the fish, then boil and pour lard, and add a little sauce and wine.
Practice of steaming perch
Raw materials and tools for steaming bass: staple food: 1 bass (about 500g). Side dishes: a few slices of onion and ginger. Ingredients: 2 tablespoons of steamed fish soy sauce, 0 tablespoons of 65438+ cooking wine, 2 tablespoons of salad oil and 2g of salt. Tools: Tai Fang high-temperature steamer SCD39-Z 1, fish plate.
Make several cuts on both sides of the thick back of the fish to taste, and smear the fish with salt. Two: cut the ginger slices into shredded ginger, cut the onion into 2cm sections and shred, and cut the onion leaves into onion sections.
Three: Spread half of shredded ginger and scallions on the plate, and then put the fish on it. "Spreading ginger slices and onion segments evenly under the body of the bass can make the gas circulation in the steamer surround the whole fish with steam, so that the fish can be cooked faster and more evenly."
Fourth, evenly coat the fish with cooking wine and marinate for 10 minute to make the seasoning tasty. 5. After curing, put the fish plate on the perforated steaming plate, and then put the steaming plate on the middle layer of the steamer.
Then, check the water tank again, fill the place with enough water, and then open the steamer. Six: Function selection, click on the "smart menu-fish-perch" mode, adjust the cooking properties, and confirm to start steaming.
It is suggested that the cooking time should be appropriately extended for bass with large size, heavy weight or exceeding the maximum cooking property of the system, so that the fish can cook better. Seven: After cooking, take out the fish dish, gently pour out the soup in the dish or blot it with kitchen paper, and sprinkle shredded onion and ginger on the perch.
It can be seen that there is a lot of yellow oily liquid in the lower part of the bass body. This is the fat and grease forced from fish by Tai Fang 1 10℃ high-temperature steam, which ensures the freshness and tenderness of fish, reduces the calorie intake of human body and avoids obesity caused by fat accumulation.
At this time, you can pour the oil out of the plate or suck it out slowly with kitchen paper, which can also reduce the fishy smell. Eight: Take another wok, pour a proper amount of salad oil, cook until it is 70% cooked (the oil smokes slightly), and pour it evenly on the perch.
It is suggested that the onion oil should be poured at a higher oil temperature, which can make the skin of fish crisp and tender, and on the other hand, the high-temperature oil can fully release the fragrance of onion and ginger, penetrate into the fish fiber and increase the taste of fish. Nine: Finally, pour the steamed fish soybean oil evenly on the bass for seasoning.
You're done! ! .
How to cook steamed bass at home is simple and easy.
step
Steps of steaming bass 1 1. Prepare materials;
Step 22 of steaming bass. Remove scales from bass, gills and viscera;
Step 33 of steaming bass. Shredded ginger, sliced onion and sliced red pepper for decoration; Perch with flower knives on both sides;
Step 44 of steaming bass. Rub a little wine on both sides of the fish;
Step 55 of steaming bass. Spread ginger and shallots as shown in the picture and steam them in a boiling pot;
Step 66 of steaming bass. Steam on the highest fire for about 5~6 minutes, turn off the fire, do not open the lid, steam for 5 minutes and then take out the pot;
Step 77 of steaming bass. Pour out the soup and pinch off the shredded ginger and chopped green onion;
Step 88 of steaming bass. Sprinkle shredded onion and red pepper on the fish;
Steps of steaming bass. Heat a small pot, add the right amount of oil and umami juice to boil;
The step of steaming bass is 10 10. Pour the cooked soy sauce and oil while it is hot;
The steps of steaming bass are1111. Enjoy while it's hot!