1 minutes in case of fire, because different tools have different firepower, they can only be used for reference. The force of steaming fish depends on hot air. If it takes a long time, the water of the fish itself will also be lost and the taste will be poor. I can only tell you that the fish is tender and full. Don't lift the lid halfway, the loss of hot air and water will also affect the taste of fish.

Perch has the following nutritional values: First, perch is rich in protein, fat, vitamins and other nutrients, and these nutrients are easy to digest and absorb, so it is suitable for some patients with chronic diseases. Secondly, perch contains copper, which can maintain the normal functions of nervous system and key enzymes for metabolism of various substances. Thirdly, perch meat has the functions of invigorating stomach and spleen and treating dyspepsia, and it is a good food for constipation patients and people with insufficient gastrointestinal motility.

materials

1 bass

1g shredded ginger

3 shallots

1 spoon steamed fish and soy sauce

1 spoon cooking wine

5g oil

1kg water

Steps 1

Wash the bass, cut it along both sides of the back of the fish, and fish head. Put it on a plate, add onion and shredded ginger, and pour in cooking wine. Steaming fish together while cooking, putting water into Xiaomei's main pot, and selecting time 18 minutes/temperature V/speed 4.

after step 2

, clean the main pot, put chopped green onion and shredded ginger, choose a time of 3 minutes/temperature of 12/speed to reverse the spoon and saute until fragrant, pick up the chopped green onion and shredded ginger when steaming the fish, and pour the steamed fish black bean oil and sauté ed scallion oil on the fish.