Today I will share with you a home-cooked dish "Steamed Bass". The cooking skills of steamed bass are mainly steamed vegetables, which are salty and fresh. Steamed bass is one of the traditional dishes of Han nationality 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.

Let's share the detailed practice with you, and friends who like it will learn quickly.

Steamed Chinese Bass

1. First of all, we prepare the ingredients, a perch, scrape off the scales to remove the internal organs, cut several knives on both sides of the fish, don't cut it thoroughly, just cut it to the bone, then cut the fillet in half, don't cut it thoroughly, so as not to affect the shape, and put it in clean water to wash the blood of the fish for use.

2. Cut a white green onion into sections, slice a piece of ginger and put it evenly on the plate. With ginger and scallion as the bottom, it is breathable and more fragrant. Then add the washed perch, pour in10g cooking wine, and remove the fishy smell.

3. Then we steam the fish in the pot, boil the water in the pot, put the grate on it, cover the lid, boil the water with high fire, and steam the fish in the pot for 6 minutes.

When steaming fish, we prepare ingredients. One onion is white, the hard core is peeled off and cut into filaments, one ginger is also cut into filaments, one red pepper is also cut into filaments after seed removal, and one coriander is cut into small pieces. All of them are put together and soaked in water. Soaking can remove the floating color and spicy taste of side dishes and make them taste better.

After 5.6 minutes, the fish has been steamed, fragrant and tender. Take the fish out of the pan, pour out the soup, and pick out the onions and ginger. The soup smells fishy, so be sure to pour it out and sprinkle with shredded onion and ginger.

6. Burn the oil in the pot again. When the oil temperature is 70% hot, take the pan and pour the hot oil on the fish to arouse the fragrance of shredded onion and ginger, and then pour 20 grams of steamed fish soy sauce.

Never pour the oil directly on the fish, first pour the oil and then pour the juice, and the order cannot be reversed, because the density of the oil is small, and a thick layer will float on the sauce after pouring the oil, which will make it too greasy to dip in. Another reason is that pouring oil first will form a protective layer on the side of the fish that contacts the bottom of the fish plate to prevent the fish from getting old after soaking in the sauce for a long time.