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. Perch is rich in various nutritional values, and DHA content in freshwater fish is the highest, so steamed perch is the most nourishing brain. Choose a catty of perch, steamed just right, the fish is just cooked, tender and smooth, and the fish is delicious and complete. The soup, rice wine and soy sauce are sweet, and every bite is absolutely enjoyable.

Steamed Chinese Bass

The practice of steaming perch:

1, perch 1, onion, ginger and red pepper 1, rice wine, steamed fish and soy sauce; Cut some green onions and shallots into filaments, cut a small amount of ginger slices into filaments, and then soak them in clear water for about 10- 15 minutes, which will curl the shredded onions and red peppers and make the dishes look better. Wash the perch and cut it with a flower knife; Slice the ginger, insert a slice in the place where the flower knife is used, put some in the belly and gills of the fish, then take out the shredded onion and ginger for later use, soak the perch in the water soaked with shredded onion and ginger for about 10- 15 minutes, and cut a little shredded red pepper (purely for setting the plate).

Bass washing

Put the ginger slices into the fish belly.

Soak shredded onion in water and insert a piece in each part of the flower knife.

Soak the perch in water soaked with shredded onion and ginger for about 10- 15 minutes, during which a little shredded red pepper can be cut.

2. Boil a pot of water in the pot. After the water is boiled, pour out the onion Jiang Shui soaked in perch, and then steam it in a pot for 8- 10 minutes; After the fish is steamed, pour the steamed water out of the plate (it smells fishy).

Steam on high fire for 8- 10 minutes.

After the fish is steamed, pour out the steamed water from the plate.

3. Put the fish in the pot again, pour a proper amount of rice wine and steamed fish soy sauce around the fish (don't pour it on the fish), put shredded onion and ginger and shredded pepper on the fish, turn off the fire, cover the pot and stew for about 1 minute (this step is to use the residual temperature in the pot to permeate the fragrance of shredded onion and ginger into the fish); Take another pot, burn proper amount of hot oil, and pour the hot oil on the fish.

Turn off the fire, cover the pot and stew for about 1 minute.

Take another pot and burn some hot oil.

Pour hot oil on the fish.

4, out of the pot, set the plate.

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