1. Wash the perch, put it on a plate, cut the ginger and red pepper into rice, cut the onion into sections, and sprinkle the winter vegetables, ginger rice and red pepper rice on the perch.

2. Add a steamer to the pot to boil water, put the fish in the plate, steam for 8 minutes on high fire, take it out, and add chopped green onion and pepper.

3. Boil the oil and pour it on the fish, then add the soy sauce.

manufacture order

1. Perch meat is white and tender, fragrant and odorless. Meat is garlic cloves, which is most suitable for steaming, stewing and stewing soup.

2. In order to ensure the white meat quality of the perch, the gill of the perch should be cut off when slaughtering, and the blood should be bled backwards. After the blood is exhausted, put it on the chopping block, cut the sternum from the fish tail along the spine, divide the perch into soft and hard sides, take out the internal organs, and wash the blood (for perch balls);

3. Skillfully remove the fishy smell: After cleaning the fish by removing scales and laparotomy, put some yellow wine in the basin to remove the fishy smell of local fish and make the fish delicious; Fresh fish can be cut open and washed, and soaked in milk for a while, which can not only remove the fishy smell, but also increase the umami flavor.