Five kinds of perch practices are sorted out, the meat is tender and tender without small thorns, and it is delicious and ready to eat.
1. Steamed bass with pickled peppers
Steaming is the best cooking method to treat fresh fish. Steamed with pickled pepper juice is more delicious and sour.
Steamed bass with pickled peppers
Ingredients: 1 perch (more than a catty), 12 round pickled pepper, 8 onions, 8 slices of ginger, 5 tablespoons pickled pepper juice and 3 tablespoons cooking wine.
Practice: After the bass is washed, it is easy to taste with a flower knife on both sides. Put the fish on a plate, add ginger slices with onions inside and outside, and then pour in 5 tablespoons of pickled pepper juice and 3 tablespoons of cooking wine. Steaming in a steamer 125℃ 15 minutes. Pour some peanut oil into a small pot and heat it on low heat. Take out the steamed fish, sprinkle chopped pickled peppers on it, sprinkle some chopped green onion, and finally pour hot oil to serve.
A fresh big fish has become a refreshing snack, delicious and delicious.
2. Water the bass with fresh and spicy pickled peppers
It is also pickled pepper, which has a stronger flavor than the previous one and is more artistic in Sichuan cuisine.
Braised bass with hot pickled peppers
Material: 1 bass.
Material: 3 shallots, 1 ginger; 8 red millet peppers, 8 green peppers 10, and 8 pickled peppers; Half a garlic, 3 tablespoons pickled pepper juice, salt 1 tsp, rice vinegar 1 tsp, rice wine 1 tsp, and a little pepper.
Practice: wash the perch, use a flower knife on both sides, obliquely cut several incisions, pour some cooking wine on it, and then put ginger slices and onion segments in the fish head. Put the fish in a steaming oven, and steam at 120℃ 10 minutes until the skin of the fish cracks and smells delicious. Prepare sour soup to pour juice when steaming fish. When the oil in the wok is hot, add the minced onion, ginger and garlic and simmer for fragrance. Then pull the onion, ginger and garlic to one side of the pot, then add the pickled millet pepper and stir fry over low heat until you can smell the spicy taste. Pour a bowl of hot water, add 3 tablespoons of pickled pepper juice, 1 tsp of salt, 1 tsp of rice vinegar, 1 tsp of rice wine and a little pepper, and turn off the heat after boiling. Pour the soup on the steamed fish.
3. Fish pieces in sauce
Fish pieces in sauce
Material: 1 perch (520g cut fish).
Seasoning: 20g onion, 20g ginger, barbecue sauce 1 bag (maotai flavor, 1 10g), liquor 15g, cooking wine 15g, and a little black pepper.
Practice: Cut the cleaned bass into small pieces, put them in a bowl, add all seasonings and mix well, marinate for more than 4 hours, and taste evenly. Spread a layer of tin foil on the baking tray, and put the marinated fish pieces neatly without overlapping, so that they can be heated evenly. Put it in an air frying pan, bake at 200 degrees for 25 minutes until it is dry, take it out and turn it once.