Perch lives in the lower layer of water and preys on small fish and shrimp, which is still fierce. Normal perch will be slender and easy to move quickly in the water. Perch living in wild waters will only look "round" even if it is rich in ingredients and eats more. Sometimes, when we buy perch in the vegetable market, we will see a "big belly" perch with a bulging stomach, which is usually fed.
When selecting perch, you can look at the fish tail. The fish tail is an important organ for fish to swim. The activity of perch is very large, so the meat quality will be tender. After the fish tail is injured, the tail will turn red, so the activity of perch will decrease, the quality of fish will decline day by day, and it is easy to be infected by bacteria in the water. Try not to buy this "injured" red-tailed perch.
The bigger the perch is, the better (except sea bass), and the perch will also become "aging". The normally growing perch can grow about 35cm a year and weigh 2-3kg. The perch of this size is the "young stage" of the perch, the most active, and the meat quality is the most tender, and it is just right to eat. If the growth cycle of the perch is too long, the meat quality will become rough, the oil will increase and the taste will be good.
Ingredients: perch, onion, ginger, steamed fish and soy sauce, white wine, red pepper, and appropriate amount of salt.
1, clean the perch, cut it from both sides of the back to the belly with a knife along the middle spine of the perch, and cut the belly obliquely twice with a knife so that the fish can "stand" on the plate, which is more beautiful.
2. Wash the blood off the fish with clear water, cut the scallion into sections, cut the scallion leaves into filaments, slice some ginger, shred the other part, and shred the red pepper after cleaning.
3. Spread the perch once with ginger slices and onion segments, put it into the back notch, and sprinkle a few drops of white wine. You can spread a small amount of salt on the fish, break the belly of the fish in a plate, dip a small amount of oil in the brush, and brush the surface of the fish with a layer of oil.
4. Add an appropriate amount of water to the steamer. After the fire is boiled, put the fish in the steamer and steam for 8 minutes, stew for about 2 minutes, and then take out the plate.
5. Sprinkle some steamed fish soy sauce on the edge of the plate, put shredded ginger, shredded onion and shredded red pepper on the fish, and sprinkle with smoking hot oil to stimulate the fragrance. Steamed bass is ready.
Many people are afraid of fishy smell when eating fish. In fact, as long as the fish is handled properly, it has almost no fishy smell. First of all, it is necessary to ensure that it is a fresh fish, and it is best to eat it within 2 hours after the live fish is slaughtered, so that the fishy smell will be minimized. Secondly, there are three parts that are fishy and can be dealt with emphatically.
1, the mucus on the surface of the fish can be scalded with hot water of about 70 degrees to scrape off the mucus on the surface.
2, fish gills and pharyngeal bones, pharyngeal bones are triangular bones connecting fish heads and fish bodies, and fish eat aquatic plants and so on.
3, black film, the black film on both sides of the fish belly is black film, the fish must wash it before cooking.