Bass 1

condiments

2 tablespoons vegetable oil

2 tablespoons steamed fish and soy sauce.

Ginger 1

2 shallots

Practice of steaming perch

1.

Get the necessary materials ready. The fish has been slaughtered by the stall owner.

2.

Wash the fish and make three oblique cuts on the fish.

3.

Shred ginger and onion for later use.

4.

Then put the fish on a plate, and put ginger slices and onions on the fish.

5.

Add a proper amount of water to the pot.

6.

Put the fish in the pot.

7.

Cover the pot and steam for 10 minutes.

8.

Take out the steamed fish, remove the ginger and onion from the fish, and then pour out the steamed fish soup.

9.

Sprinkle shredded ginger and scallion on the fish.

10.

Put a proper amount of oil in the wok and heat the oil until it smokes.

1 1.

When hot oil is poured on fish, it will sizzle, which proves that the oil temperature is enough.

12.

Add appropriate amount of steamed fish and soy sauce.

13.

Then the food can be served.

Cooking tips

The time to steam the fish depends on the size of the fish. Larger fish can increase the time relatively, and smaller fish can shorten the time of steaming fish. The oil drenched on the fish must be burned to smoke, so that the oil temperature is high enough to be fragrant when drenched on the fish.