How can I steam steamed bass without fishy smell like a restaurant? Every time I go to a restaurant to eat perch, I always feel fresh and tender enough to melt the fish with my tongue. I caught a piece of fish with chopsticks and dipped it in the sauce. I feel that the juice made in the restaurant is very different from the juice made at home. Why is the same raw material and the same perch not as delicious as the restaurant?

Perch itself is rich in protein, and its fresh meat is its inherent advantage. Many other fish are not as tender as this, but many family members like to put some "taboo" ingredients when cooking this steamed bass. The original fresh and delicious perch has turned into fleshy firewood with a fishy smell. So what did Xiao Er do when he came to share the best perch today?

List of required materials: fresh bass 1 strip (about 500g), shallots, ginger, red pepper, steamed fish, soy sauce and white sugar.

Wash the perch and cut off the fins and tails with scissors. In order to make the fish more delicious, we must cut two knives on the back of the fish. Clean up all the internal organs in the fish belly, and the liver in the fish belly is actually the source of fishy smell. Rinse the perch with clear water to wash away the blood.

Cut the onion into sections and slice the ginger into a bowl to grab the juice. Put some water in the bowl so as to extract the juice from the ginger. The juice is poured on the fish. Put ginger slices and shallots at the opening of the fish back. This step is also to remove the fishy smell of fish. Marinate for half an hour and let the ginger juice slowly invade the fish.

You need a flat plate with ginger and onion in the middle, and then lay the bass flat on it with its belly down. Don't throw away the ginger slices on the back of the fish. Keep stuffing them and steaming them with the fish. Cook over medium heat 10 minute.

Heat oil in the pan. Add onion and ginger slices to the oil. Stir-fry until golden brown, then put it in water and boil it. Add light soy sauce, steamed fish sauce and some sugar, and cook over medium heat until thick. This is the sauce formula for the chef to cook steamed bass! Collect your favorite friends and do it next time.

Prepare some shredded ginger, shredded red pepper and shredded leek. Put it in a clear water bowl, grab it and wash it, and put it on the back of the bass. Then start cooking oil, pour the hot oil on the fish's back, and the hot hot oil will directly force out the smell of the bass, and the shredded chives and red peppers lying on the body will creak, and then pour the juice from the fourth step evenly on the bass. A delicious bass is ready!

The biggest advantage of this perch is that it is great to eat at home and receive friends. Because the shape of perch plate is very similar to the diving dragon gate, this dish often appears at wedding banquets or housewarming congratulations dinners. Nowadays, this practice has no need to cook wine. Most of the family members think that the smell is heavy, so they put cooking wine to remove the smell, and finally make the fish and firewood not delicious. No salt is added in the whole process, only the salty taste of soy sauce itself is used to ensure the freshness of fish to the maximum extent.