Perch is rich in nutritional value and has the highest DHA content in freshwater fish, so steamed perch is the most nourishing brain. Perch is a little expensive, but compared with its value and freshness, it is absolutely cost-effective. Choose perch with a temperature of about 1 kg, control the fire, the fish is just cooked, tender and smooth, and the fish is delicious and perfect. Eating in your mouth is definitely a pleasure. The cooking skills of steamed bass are mainly steamed vegetables, which are salty and fresh. Steamed bass is one of the traditional famous dishes 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.

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Although most people can steam fish, due to improper methods, the steamed fish is either tasteless or old wood, which greatly loses its own delicious taste. Before, an old fisherman shared with me the secret recipe of steaming fish that he had used all his life. The meat is tender and juicy, with no fishy smell. The whole family likes it.

Steamed Chinese Bass

Ingredients required: fresh bass 1, pork belly 1, shallots 1, ginger 1, 3 tablespoons of steamed fish and soy sauce, 2 tablespoons of green wine, and appropriate amount of cooking oil.

Production method: Step 1: Clean the fresh perch, then obliquely cut the fish, slice the ginger, slice the pork belly and cut the shallots, then pour some green wine on the fish, massage it all over, then put the ginger slices and pork belly in the fish's knife changing position and marinate for 3-5 minutes. Tip: Before steaming fish, many people will marinate the fish with salt, which will make the taste and smell of the fish worse. Otherwise, it is wrong to do so. The water in the fish is forced away by salt, and the steamed fish is old and firewood, with a heavier smell. Therefore, no matter what fish is steamed, don't add salt before steaming. Try to do a full-body massage with green wine to remove fishy smell and keep water. Steamed fish is tender. In addition, it should be noted that the black film in the belly must be cleaned when handling perch, otherwise the fishy smell of the fish will be heavier.

Step 2: Bring the water to a boil in a steamer, then put some chopsticks on the bottom of the fish plate, put the salted bass on the chopsticks, and then put it in the pot with the plate to start steaming. Generally, the fish is steamed with high fire, and the steaming time depends on the size of the fish, which is generally controlled between 7- 14 minutes. Tip: Put some chopsticks between the fish and the plate to prevent the fish plate from contacting directly, so that the fish can be heated more evenly and cooked faster, and it can also prevent the fish from aging because of steaming for too long. On the other hand, it is to let the fishy fish juice produced in the steaming process flow away, so that the steamed fish will not smell fishy and be more delicious.

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Step 3: After the time is up, spread the prepared shredded green onion on the steamed fish, pour in the steamed fish black soybean oil, then heat the pot, add an appropriate amount of cooking oil, and pour the hot oil on the fish when the smoke turns blue. A fresh, juicy and odorless steamed bass will do. Tip: You may ask, why do you want to add pork belly to steamed fish? The old fisherman told me that pork belly is added because it has oil, which can refresh the fish and increase the flavor of pork. Moreover, in the steaming process, fish can absorb lard and taste more tender and juicy. The steamed fish is hundreds of times more delicious than ordinary fish.

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