Hello everyone, here is the mountain wild food. Perch is rich in a variety of nutritional values, is the highest DHA content in freshwater fish, so the use of steamed perch way to the production, especially brain. Steaming perch is one of the traditional dishes of Guangdong Province, using a catty of perch, coupled with the proper fire, the fish out of the pot tender and smooth.
But want to steam out of the perch is delicious, seasoning is the most critical, in the steaming, keep in mind that 2 do not put, add 3 kinds of this trick, so as to ensure that the fish is tender and white, there is no fishy flavor. Next, I will steam perch methods and techniques to share with you, a follow me to learn the right way to do it.
Food : Steamed sea bass
Making ingredients sea bass, beer, green onions and ginger, red pepper, black bean sauce, soy sauce, salt
Steps to make
1,
First, we buy the sea bass in the market. strong> First of all, when we buy sea bass, we must make sure that the sea bass is fresh, its vitality will directly affect the meat quality, choose to swim especially fast, meat quality is better. Ask the store owner to help deal with after taking home, we also have to remove the gills and fins of the fish clean, the fish fishy smell and the heaviest toxins, are trimmed clean. In addition to this, the black line and black membrane in the belly of the fish should also be cleaned, many people forget this step.
2, After the perch is dealt with, we have to use a knife in the back of the fish a little below the fins to give it a cut, along the body of the fish to the meat of the thicker position cut a little bit can be. Then again in the thin and thick fish meat in the middle of the articulation position as well as the fish belly, the same also cut a knife, here be careful not to cut the joints to cut, so that it is presented as the appearance of lying down.
So that the fish in the process of steaming, will be heated evenly, so that the steamed fish taste tender and delicious, more convenient flavor. Then we have to put the sea bass into a bowl, put a few slices of ginger, a green onion knot, and then pour a can of beer into it, steamed sea bass beer is the most critical. Here we have to add to three things, that is, green onions and ginger, beer.
3, then 2 don't put is which two? The first don't put is cooking wine, cooking wine has a very big flavor, it will cover the fresh aroma of the fish, so in the making of the time, never add cooking wine. The second thing you can't put in the marinade is salt, if you put a little salt into the fish, it will affect the taste of the meat, and will promote the fish to become old and firewood.
So when we pickle the fish, salt and cooking wine should not be added. The following we have to get down to rub the onion and ginger, rub out the onion and ginger juice, give the whole body of the fish a massage Spa, the fish belly in the belly should not be forgotten, so that the fish head and tail can be fully immersed in the beer, and then give it fifteen minutes of marinade.
4, Take this time, we have to cut some shredded green onions, ginger, and shredded red pepper spare. After the sea bass is marinated, take it out, put two chopsticks on the bottom of the fish plate, and then set the sea bass up, and at the same time, the back of the fish and then put a few slices of ginger and a little green onion, and then sprinkle a little salt on the surface of the fish to give it a little flavor.
Boil water in the pot in advance, after the steam, put the fish into the steamer for steaming, this step is very critical, never cool water on the pot. We just need to cover the lid, turn to medium-low heat to give it steamed for about 8 minutes. When the time is up, turn off the heat and take it out, pour off the soup inside, take off the chopsticks and the green onions and ginger, drizzle in the steamed fish soy sauce and soy sauce, sprinkle on the three shreds, and then drizzle in the hot oil to serve.
Summary:
The above is today's steamed sea bass to share, remember that in the future in the production of this dish, bearing in mind that I give you said 2 do not put, add 3 samples, the fish out of the pot tender and delicious.