The most indispensable dish of traditional New Year's Eve dinner is fish, and it is usually whole fish, which means more than one year. There are many kinds of fish. I love perch alone, and it is always on the dinner table every year. The fish is tender in meat, rich in nutrition and few in thorns, and is deeply loved by adults and children.
Perch is rich in nutrients, such as protein, fat, vitamin A, vitamin B, a certain amount of copper, collagen and DHA, and a lot of unsaturated fatty acids. These nutrients are easy to digest and absorb, and are deeply loved by people. They have a tender and smooth taste and are very suitable for steaming. So what should I do with steamed bass? Today, my sister will share with you the correct way to steam bass.
food
Perch, ginger, onion, red pepper, steamed fish, soy sauce and edible oil.
working methods
Step 1: The bought perch stall owner has helped to remove the internal organs, just clean them, and then cut a knife along both sides of the fish's spine and a knife near the fish's tail, which makes it easy to pose.
Step 2: put the fish on a plate and brush the surface of the fish with oil so that it won't be dry and bright when steaming.
Step 3: Stuff ginger and onion into the fish, boil the water and steam for 6 minutes.
Step 4: When steaming fish, cut shredded onion, shredded ginger and shredded red pepper and soak them in water for later use.
Step 5: After steaming, remove the onion and ginger segments and pour out the water in the plate.
Step 6: Pour the steamed fish soy sauce from both sides of the fish head, not from the fish body, then add shredded onion, shredded ginger and shredded red pepper, and finally pour hot oil to stimulate the onion flavor.
Steamed bass is ready. The fish is tender and has no smell. Preserves the original flavor of the ingredients. It is an indispensable main course for family banquets and restaurants. Learn to show something to your family on New Year's Eve.
skill
① Steamed perch is not suitable for cooking wine and salt. Adding salt is easy to make fish lose water, and the fish will be very hard. Putting cooking wine will make the fish unpalatable.
The time of steaming fish should be controlled, and the fish will not be tender if steamed for too long.