Ingredients: a bass (about a catty), shredded ginger, shredded onion, cooking oil, edible salt, cooking wine, fish and soy sauce, a few pepper and millet pepper (one).
1. Clean the perch, remove the fishing line, then cut the fish on both sides, put a proper amount of shredded ginger and scallion on the back of the fish, then put it flat on the plate and marinate it with a proper amount of cooking wine for five minutes;
2. Fill the steamer with clear water, put the water into a plate with bass after boiling, and steam for 5 minutes on high fire. Then open the lid, take out the perch, pour out all the soup on the plate, and throw away all the shredded ginger on the fish. Then put in fresh shredded onion and ginger, and steam for 3 minutes.
3. Take out the steamed perch, sprinkle with appropriate amount of fish black bean oil, sprinkle a little edible salt on the fish, cook the oil again, add a little oil, add a few Chinese prickly ash and millet pepper, stir-fry until fragrant, and finally pour it on the fish.
Points for attention: When handling perch, the fishing line and black film must be removed, and it can be marinated with cooking wine and shredded onion and ginger for several minutes in advance. The most important thing is to control the time of steaming the fish. Generally, it can be steamed for 8 minutes after the water is boiled.
I think it's best to marinate steamed fish in wine for a while, which can remove the fishy smell well. Perch is also a common ingredient, which can strengthen the spleen and benefit the stomach. The materials for steaming bass are also relatively simple. Bass, cooking oil, onion and ginger, cooking wine, salt and steamed fish and soy sauce are more suitable for the elderly, children and patients. First of all, the purchased perch must be cleaned, especially the scales, gills and other internal organs, otherwise it will affect the taste. Draw a flower knife, rub it on the fish with cooking wine and salt for a little pickling, and then add onion, ginger and garlic and steam it in boiling water for 8 to 10 minutes.
Pour out the steamed seasoning, onion ginger and soup, then put the prepared juice and put the shredded onion in hot oil. Of course, you don't want to cook wine for pickling. First of all, you should also clean the fish, drench the fish with boiling water until the skin shrinks, or you can blanch the whole fish in boiling water for 3 seconds, which should not be too long. This is also to deodorize and save time. Another point is that you can heat the prepared juice and pour it on the fish, and the taste will be different. Either way, when steaming the fish, you should put some ginger slices in your stomach and spread onion segments at the bottom, so that the steam can circulate better and the whole fish can taste tender and smooth. When choosing fish, it is better to weigh about one catty. When steaming, it is also necessary to master the heat properly. The fish is just cooked, tender and delicate, and the delicacy of the fish can be preserved intact.