Tip 1: Freshwater bass tastes better.

Perch can be divided into sea bass and fresh water bass, among which sea bass is generally chilled, with firewood meat and strong smell; However, freshwater bass are generally fresh, tender and elastic, delicious and less fishy.

Tip 2: Remove the fishing line and black film.

Perch has a fishing line, also called fishing line, and there is a black film on its abdomen. It must be removed before steaming, otherwise it will smell fishy when steaming.

Tip 3: marinate it before steaming.

Perch can be evenly coated with ginger slices, onion slices and cooking wine before steaming, and marinated for about 30 minutes, which can remove the fishy smell and make the perch more tender and tasty.

Tip 4: Don't put salt in curing.

Don't put salt when pickling bass, which will make the fish firm and taste wood.

Tip 5: Grasp the time of steaming fish.

Generally speaking, it is suggested that the bass with the weight of 1 kg should be steamed in the pot after the water is boiled, and the best steaming time is about 12 minutes. Steamed fish is tender but not fishy. If the time of steaming perch is too short and the perch is not cooked, the fish will stick to the fishbone when eating, which will have a fishy smell and be unhealthy.

Steps of steaming perch

Ingredients: bass 1 strip, 2 shallots, red pepper 1 root, ginger 1 root, appropriate amount of cooking oil, soy sauce, salt, pepper and cooking wine.

Practice steps:

1, ginger, red pepper, shredded onion, chopped onion.

2. Clean the perch, rinse it, lay the fish flat, draw a knife along the back from beginning to end with a knife, turn it over and cut the knife on the fish.

3. Wipe the bass inside and outside evenly with cooking wine, ginger and onion and marinate for about 20 minutes.

4. Boil water in the pot. After the water is boiled, put the salted fish in the pot and steam 10- 12 minutes.

5. Take out the perch and pour out the water inside.

6. Add an appropriate amount of warm water of about 40 degrees to the pot, add soy sauce and soy sauce and mix well, then add pepper and salt and mix well.

7. Pour the soup in the pot on the fish, and then put shredded red pepper and chopped green onion on the surface of the perch.

8. Heat the oil in the pot to 70% to 80% heat, and pour the hot oil on the fish with shredded onion and ginger.

What should I do if the steamed bass pan is not big enough?

Method 1: You can try to chop off the tail fin of perch first.

Method 2: Slice the perch, rearrange the plate and steam it.

Method 3: cut the perch in half and steam it, but it is not beautiful.

Method 4: steam in a large pot.

Method 5: Don't steam. Stew bass or soup in an iron pot. If the iron pan is not big enough, slice the bass.