Let's talk about the making process of this fish:
1. Scale perch, chop tail (leave head), and cut fins. Then take out the dirt in the fish belly from the head incision, wash it and drain it. When buying fish, let the store scrape off the scales and never open the belly of the fish;
2. Starting from the head, cut the fish from the back of the fish belly with a knife, but don't cut off the fish belly. The blade spacing is 0.5cm- 1cm. Cut all the way to the fish tail;
3. Spread the salt evenly on the cut fish, sprinkle with cooking wine and marinate for 15 minutes;
4. Shred onion and ginger and put them at the bottom of the steamed fish dish;
5. Put the salted fish in, let it open, and put the fish head in front. Then put a layer of onion and ginger on the fish;
6. Put the fish in a steamer, steam for 5-7 minutes after steaming, then turn off the fire and simmer for 2 minutes;
7. When steaming fish, adjust the juice: mix a little sugar, a little pepper, a little vinegar and steamed fish oyster sauce (main ingredient) until the sugar is basically dissolved;
8. Carefully remove the steamed fish and pour out the steamed soup. Pour the sauce evenly on the fish;
9. Pour the right amount of oil (stir-fry) into the pot, heat it to 60% heat (smoke is visible), and turn off the fire. Pour the oil evenly on the fish. After that, it can be decorated with red pepper rings and onions.
It should be pointed out that:
1. How can the "screen" be opened more beautifully? When cutting fish, the interval should not be too large, and the thickness of sliced fish should be between 0.5- 1cm. If it is too thick, the number of "screens" is small and it is not beautiful to open;
2. The fish belly must not be cut off. But under the premise of not cutting, try to cut the knife edge to the edge of the fish belly, which makes it easier to pose and "open the screen". When cutting, you can cut off the fishbone first, and then carefully trim it to the abdomen;
3. When the fish can't cut open the abdomen to take out the dirt, first take out the head and clean it from the head;
4. How to remove fishy smell to the greatest extent? In addition to cooking wine, you must put a layer of onion and ginger on the bottom and top of the fish, not just on it;
The key of this dish is cutting fish, which is basically successful. It is very, very important to have a sharp knife, because you have to cut off the fishbone at the back.
5. The steaming time should be determined according to the species and size of fish. Perch is usually steamed for 5 minutes and stewed for 2 minutes. Steam Wuchang fish for 6 minutes and stew for 2 or 3 minutes. Thanks for watching!