Ingredients: fresh perch (1)

Accessories: onion 1 ginger, 2 pieces of red pepper, a little salt, 3 pieces of cooking wine, half a spoon of steamed fish by Lee Kum Kee, 2 spoons of soy sauce.

Production process:

1. Clean the perch and cut it along the back of the fish.

2, ensure uniform heating, back cutting knife.

3. Put a little salt and cooking wine on the fish, put ginger slices and onion segments in the flower knife and fish belly, and seal them with plastic wrap.

4. After the water in the steamer is boiled, steam the perch for 10 minute, then take it out, pour out the soup, and discard the onion and ginger.

5. Re-shred the ginger onion and put it on the fish, decorate it with red pepper rings, drizzle with hot oil and Lee Kum Kee steamed fish and soy sauce.

6. Enjoy it while it's hot

Second, tips

1, the meat of perch is tender, and a catty of perch is about seven times cooked. It is impossible to cut the back. The meat on the back of fish is the thickest, and it is also the most difficult to mature and taste. If you don't cut the back, the steaming time will be prolonged. When the fish's back is ripe, the meat in other parts will be old.

2. Cooking wine goes up and down inside; The refreshing function is that the perch itself tastes delicious, so don't put too much.

3. Jiang is leaving too; Fresh characters must be released.

4, the taste of green onions is stronger, and the color of leeks can be brightened and can be used by yourself.

Third, homemade steamed fish soy sauce

Ingredients: celery, coriander, carrot and onion, 1 00g ginger, 30g green pepper and1red pepper.

Accessories: Meiji umami juice 100g chicken powder, crystal sugar 60g fish sauce 25g soy sauce 150g soy sauce 12g pepper 2g water 1250g.

Production process:

1. Shred celery, onion and coriander, slice carrot and ginger. Heat oil in a pot, stir-fry the above raw materials with low fire, add clean water and bring to a boil with high fire.

2. Then simmer for 10 minutes, drain the cooked vegetables, keep the vegetable soup, pour in the seasoning for making soy sauce, stir well, boil again, and then put it in a vessel for preservation.

It can be stored in the refrigerator for a long time (this homemade steamed fish soy sauce not only tastes good, but also is much cheaper than the finished products sold in the supermarket. It can be used for seasoning steamed fish, and it can also be used for ordinary post-meal stir-frying.

Fourth, how to choose fresh fish.

1, eyeball observation

The eyes of fresh fish are full and prominent, and the cornea is transparent and elastic. The second fresh fish's eyeball is not prominent, the cornea is wrinkled and slightly turbid, and sometimes the blood in the eye is red. The eyeball of rotten fish collapses or shrivels, and the cornea shrinks or ruptures.

Step 2 smell the fish gills

Fresh fish gills are clear and bright red, and the mucus is transparent, which has the salty taste of marine fish or the earthy smell of freshwater fish. Sub-fresh fish gills become dull and grayish red or grayish purple, and the mucus is slightly fishy and smelly. Rotten fish gills are brown or grayish white, with foul mucus and rancid smell.

Step 3 touch the fish's body

The mucus of fresh fish is transparent, the scales are shiny, and it clings to the fish body and is not easy to fall off (except pomfret, large yellow croaker and small yellow croaker). Sub-fresh fish mucus is opaque, the gloss of scales is poor, it is easy to fall off, and the mucus is sticky and turbid. The surface of rotten fish is dull, with dirty mucus on the surface, and the scales are separated from the skin of fish, which has a rancid smell.

4, fish: fresh fish muscles are solid and elastic, the depression disappears immediately after finger pressing, no odor, and the muscle section is shiny. The muscles of Asian fresh fish are slightly loose, and the depression disappears slowly after finger pressing, with a slight fishy smell and shiny muscle section. Rotten fish muscles are loose and easy to separate from fish bones, and the depression formed by finger pressing cannot be recovered, or fingers can pierce the fish.

5, look at the fish belly

The abdomen of fresh fish is normal and not swollen, and the anus is white and sunken. There is no obvious bulge in the abdomen of sub-fresh fish, and the anus is slightly prominent. The abdomen of rotten fish is swollen, soft or broken, the surface is dark gray or with light green spots, and the anus is protruding or broken.

Touch the fish body: fresh fish has transparent mucus and shiny scales, which cling to the fish body and are not easy to fall off (except pomfret, large yellow croaker and small yellow croaker). Sub-fresh fish mucus is opaque, the gloss of scales is poor, it is easy to fall off, and the mucus is sticky and turbid. The surface of rotten fish is dull, with dirty mucus on the surface, and the scales are separated from the skin of fish, which has a rancid smell.

Step 6 squeeze fish

The muscles of fresh fish are tight and elastic, and the depression disappears immediately after finger pressing, without peculiar smell, and the muscle section is shiny. The muscles of Asian fresh fish are slightly loose, and the depression disappears slowly after finger pressing, with a slight fishy smell and shiny muscle section. Rotten fish muscles are loose and easy to separate from fish bones, and the depression formed by finger pressing cannot be recovered, or fingers can pierce the fish.

Look at the fish's belly: the belly of fresh fish is normal and does not swell, and the anus is white and sunken. There is no obvious bulge in the abdomen of sub-fresh fish, and the anus is slightly prominent. The abdomen of rotten fish is swollen, soft or broken, the surface is dark gray or with light green spots, and the anus is protruding or broken.

Five, steamed bass (hotel level)

Ingredients: Perch, about 400g ginger and a little onion.

Seasoning:

A: Vegetable oil 1 tablespoon.

B: Haitian Golden Soy Sauce 1 and 1/2 tablespoons of fine sugar, 2 tablespoons of chicken essence 1/4 tablespoons of white pepper 1/4 tablespoons of cold boiled water 1 tablespoon.

Production process:

1. First gut the bass, scrape the scales, and cut a knife on the back of the fish.

2. Put ginger and onion on fish and stomach.

3. Mix all seasoning B in a bowl, pour into a pot, and burn until all the sugar is dissolved.

4. Boil the water in the pot and steam the fish for 8- 10 minutes.

5. Steam the fish, discard the ginger and onion, pour out the steamed water, and add the chopped green onion again.

6. Heat a tablespoon of oil in the pot and pour it on the fish. Then pour the prepared steamed fish sauce (material B) on the edge of the fish.

7. Experience in making hotel standards:

1: When steaming fish, it is best to steam the fish thoroughly at one time. After the second steaming, the fish will get old and the seasoning inside will be filled with water vapor. Usually, if the fish is less than 450g and has a knife on its back, it can be steamed for 10 minute. If the weight exceeds above, steam for 15 minutes.

2. If the incision on the fish's back is deep, the fish will turn up and the shape will be more beautiful and vivid.