Perch meat has many thorns, tender meat and rich nutritional value, so it is welcomed by everyone. Steaming is the most common way to eat perch. Steaming sounds very simple and everyone knows it, but in fact, when many people steam perch, many people don't know how to add this 1 step. No wonder the steamed perch has a strong smell and old meat. This step is to add cooking wine, ginger slices and salt before steaming, gently press 10 minute with both hands, and then pour out the marinated juice before steaming, so that there is no fishy smell and the meat is tender and smooth. Compared with other fish and seafood, perch is cheaper and more nutritious. Parents can cook it for their children at regular intervals, which can strengthen their brains, supplement calcium, grow well and learn well. ?

Successful steamed bass, the fish is tender and delicious, without any fishy smell. Share a personal practice, whether it is entertaining relatives and friends or cooking for children, it is said to be delicious.

First, prepare the ingredients: bass, onion ginger and red pepper, pepper and a can of beer, and steamed fish and soy sauce.

First of all, clean up the internal organs of perch, but it's very difficult to clean up, so when we buy it, it's best to let the fish seller help us clean it up, cut it from the abdomen to the back, wash the onion, ginger and red pepper, shred the red pepper and onion, separate the ginger, smash half and shred half.

Put a part of shredded onion and shredded ginger into the belly of the fish, then put it into the basin, find a vessel to pour the beer in, add salt and pepper and stir well, pour the seasoning in the bowl on the bass by hand, spread it evenly, make sure that there is seasoning on each side of him, and finally marinate for 15 minutes. After that, put the fish into the steamer, and put clear water under the steamer. After the water boils, the bass will go in and steam for 8 minutes.

After steaming, turn off the fire and stew for five minutes. After taking out the fish, put shredded ginger, shredded onion and shredded red pepper on the fish. Finally, pour the steamed fish with soy sauce, take out the oil pan and pour in a proper amount of oil. When the oil smokes, pour the oil on the fish. You can hear the sound of hot oil pouring on the fish, and you can smell the fragrance of various seasonings. A steamed fish is ready, not only to smell fishy, but also to smell.

Personal practice, hope to be adopted.