Perch 1 piece (about 500g), ginger and onion 1 0g, winter vegetables 20g, red pepper1piece.

Peanut oil15g, soy sauce (sauce) 30g, a little pepper.

1. Wash the perch, set it on a plate, cut the ginger and red pepper into rice, cut the onion, 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 a dish, steam it for 8 minutes with high fire, take it out, and add chopped green onion and pepper.

3. Bring the oil to a boil, pour it over the fish, and then add soy sauce.

Nutritional analysis

1. Perch is rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients; It has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney deficiency;

2. Perch can also cure fetal movement and hypogalactia, etc. Eating perch for expectant mothers and pregnant women is a nutritious food that not only tonifies the body, but also won't lead to obesity due to overnutrition, and it is a good product for strengthening the body, enriching blood, invigorating spleen and benefiting qi, and benefiting health.

3. There is still more copper in the blood of perch. Copper can maintain the normal function of nervous system and participate in the function of key enzymes of several substances metabolism. People who lack copper can eat perch to supplement it.

Related population

The general population can eat it.

1. Suitable for people with anemia, dizziness, edema in pregnancy, and uneasy fetal movement;

2. People with skin diseases and sores should not eat.

Food phase grams

Perch should not be eaten with cattle and sheep oil, milk cool and Chinese medicine Schizonepeta.

Production instruction

1. The meat of perch is white and tender, fragrant, and has no fishy smell. The meat is garlic cloves, which is most suitable for steaming, braising or stewing soup.

2. In order to ensure the white meat quality of the perch, the gills of the perch should be cut off during slaughter, and the blood should be bled upside down. After the blood is exhausted, put it on the chopping block, cut the sternum from the tail of the fish and follow 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 scale and laparotomy, put some yellow wine into the basin to remove the fishy smell of the local fish and make the fish taste delicious; Fresh fish cut open and washed, soaked in milk for a while can not only remove fishy smell, but also increase umami flavor.

Dietetic therapy

Perch is sweet and flat, and enters the liver, spleen and kidney.

Has the effects of invigorating spleen, invigorating qi, tonifying kidney and preventing miscarriage.

Materia Medica of Dietotherapy: It is better to prevent miscarriage and tonify the middle energizer, especially to be a salmon.

"Jia Ku Ben Cao": Perch is pleasant to eat more, especially as a frog. Violent dryness is very fragrant and beautiful, although it has a small poison, it will not get sick.

The folk prescription can be decocted with perch, onion and ginger to treat children's indigestion; Grinding gills or boiling soup can be used to treat pertussis in children, edema in pregnancy and fetal movement in women.

At the end of autumn and the beginning of winter, the mature perch is particularly fat and rich in nutrients, which is the best season to eat perch.

Fish cutting method

1, the fish meat is fine, the fiber is short, and it is easily broken. When cutting the fish, the skin should be facing down, and the knife edge should be inclined, preferably along the fishbone, so as to cut it more cleanly;

2. There is a layer of mucus on the skin of the fish that is very slippery, so it is not easy to cut. If you put your hand in salt water for a while when cutting fish, it will not slip when cutting.

Another practice

raw material

Ingredients: live bass 1 strip (about 600g), shredded mushrooms100g, shredded pork100g.

Seasoning: cooking wine, sugar, salt, onion, shredded ginger and coriander.

method of work

Scrape the scales, remove gills and viscera of perch, then wash it, cut the fish with knives on both sides and put it in a plate; Coriander is selected, washed and chopped.

2. Steam the perch in a pot for 8- 10 minutes, then take it out, and put the onion and coriander powder on the fish.

3. Heat oil in the pot, add shredded ginger, shredded mushrooms, shredded pork, cooking wine, salt and sugar, stir fry, collect thick soup over high fire, and then pour the boiling soup on the bass.

Tips:

In order to make the bass taste more delicious, you can evenly coat the fish with cooking wine and a little salt before steaming in the pot.

In the process of steaming, we must pay attention to the temperature and time. It is not advisable to steam for too long. If the time is too long, the fish will not taste so delicious.