Staple food: perch1(about 500g).

Side dishes: a few onions and a few slices of ginger.

Ingredients: 2 tbsps of steamed fish black soybean oil, 0 tbsps of 65438+ cooking wine, 2 tbsps of salad oil and 2g of salt.

Tools: Tai Fang high-temperature steamer SCD39-Z 1, fish plate, etc.

One: Remove the scales, gills and internal organs of perch, clean them, and drain the water. 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! Ask for adoption!