Daughter 18 months, a little calcium deficiency. Besides taking vitamin D, I usually stew some crucian carp soup or cook steamed bass to supplement calcium for her. After all, calcium deficiency in children is not a trivial matter and cannot be sloppy. Today, I will share with you the practice of steaming bass.
Steamed Chinese Bass
Ingredients: a bass, onion, ginger, garlic, carrot, salt, cooking wine, vegetable oil, steamed fish, soy sauce (soy sauce, vinegar, sugar).
First of all, in terms of raw materials, I recommend perch, because perch has few spines, tender meat, is not easy to steam, is very suitable for steaming, and has high nutritional value, and contains protein, fat, vitamin B2 and various trace elements. The food market here sells 18 yuan about a kilo, which is generally about 20 yuan.
It is recommended to cut the bass from the back when steaming, so that the heat will be more uniform, remove the internal organs and black film, and clean it.
Cut a few paths on the fish for eating. Slice onion and ginger.
Rub some salt on the fish, onion and ginger. A small amount of cooking wine, put into the plate.
Boil the water in the steamer and steam the perch for 8 minutes. Don't open the lid in a hurry after steaming, and keep it stuffy for another 5 minutes.
We will prepare other ingredients between steamed fish and shred onions, garlic and carrots for later use.
Instead of steamed fish and soy sauce, we can mix raw vinegar and sugar to make juice.
After the fish is steamed, pour off the water at the bottom, leaving 1/3, and remove the onion and ginger from it.
Then pour the steamed fish soy sauce or sauce on the fish, and spread the chopped shredded onion, garlic and carrot on the fish.
Finally, pour a layer of hot oil.