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The most common practice of perch is steaming perch. Steamed fish is tender and smooth, with no loss of nutrition, lighter taste and healthier eating. Fish soup is very sweet, too. It's simply delicious. Every bite is a pleasure. Steamed bass is delicious, but if you can't grasp the details in the production process, steamed bass will smell fishy and get old. Today, I will share with you the common practice of steaming bass. Let's have a look.
Ingredients: perch 1 ingredients: edible salt, cooking wine, onion, pepper, ginger, steamed fish and soy sauce; Step 1: First, clean the gills and scales of the perch, then clean the internal organs in the belly, wash them several times and drain the water. Then use a knife to diagonally cut a few paths on the back of the fish to make it easy for the bass to taste. Step 2: make ingredients: wash ginger and cut it into filaments, and cut onion into shredded onion. Put the processed perch back on the plate, pour a proper amount of cooking wine and sprinkle with a little shredded ginger and onion. Step 3: add water to the steamer to steam the bass. After boiling water on a big fire, put the plate with bass in the steamer and start steaming. After steaming for 3 minutes, take out the plate, pour out the juice inside, and put it back in the pot to continue steaming.
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Step 4: After steaming the perch for 5 minutes, you can pour a proper amount of steamed fish soybean oil and a little cooking oil on the perch. Cover the pot and steam again for about 1 min, then take out the perch. Finally, take out the steamed shredded onion and ginger, sprinkle with fresh shredded onion and pepper as decoration, and the delicious steamed bass is ready.
1. Do you need salt to cook steamed bass? In fact, it is not suitable to put salt when steaming perch, because putting salt will make the meat quality of perch old and affect the taste. When steaming, if you put a proper amount of cooking wine and steamed fish soybean oil, it will make the fish fresh and tender without affecting the taste. 2. Is steamed bass cooked in cold water or hot water? The answer is hot water, of course, because hot water can not only reduce the steaming time, but also keep the fish fresh and tender, which is also very important.
Cooking tips: 1, the water after the first steaming should be poured out to remove the fishy smell; 2. Cutting the two sides of the fish back can speed up the steaming of the fish and keep the fish fresh and tender as much as possible; 3, in addition to pickling with cooking wine, you can also add onions and ginger when steaming, or you can go to the scent.
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