material

pole

Garlic leaves/buds

energy

lard

Seafood seasoning soy sauce

Practice of steaming perch

1. Wash the perch after treatment, dry it with kitchen paper, cut several knives on both sides, wipe the fish inside and outside with a little salt, and marinate for more than 10 minute. The salt is much less. Finally, steam the fish and pour the soy sauce.

2. The fish is stuffed with ginger and garlic, and the fish is also sprinkled with ginger and garlic, and a little cooking wine is poured. After the fire is brought to a boil, steam it in a pot for about 10 minute, and then steam it for 5 minutes after turning off the fire. My fish is bigger. If it is about 500G fish, it only needs to be steamed for 7-8 minutes. Heat is very important. Short fish is immature, long fish is old. So don't open the lid immediately after steaming, but continue to stew, so as to ensure that the fish is cooked and not old. )

3. Steamed fish, remove ginger and garlic, and dump the soup on the plate. This step is very important. The fishy smell of fish is all in this soup, so the fish is not so fishy when poured out.

4. Sprinkle ginger slices and shredded garlic on the fish and pour a spoonful of hot lard. Salad oil can be used, but lard will be more fragrant, so it must be poured on shredded ginger and garlic to fully stimulate the fragrance of ginger, garlic and fish.

5. before serving, pour steamed fish and soy sauce, and steam perch.