Perch lives in the lower layer of water, preys on small fish and shrimp, and is still fierce. Normal perch will be very slender and easy to move quickly in the water. Perch living in wild waters will only look "round" even if they are rich in ingredients and eat a lot. Sometimes when we buy bass in the vegetable market, we will see the "big belly" bass with a bulging belly, which is usually fed.
When choosing bass, you can look at the tail. Fish tail is an important organ for fish swimming. Perch is very active, so the meat will be tender. After the fish tail is injured, it will turn red, so the activity of perch will decrease, the quality of fish will decrease day by day, and it is easy to be infected by bacteria in water. Try not to buy this "injured" red-tailed bass.
The bigger the bass, the better (except sea bass), and the bass will become "aging". The normal growth of perch can be about 35 cm long and weigh 2-3 kg a year. Perch of this size is the "juvenile state" of perch, the most active, the most tender meat, and it tastes just right. If the growth cycle of 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 abdomen along the middle spine of the perch with a knife, and cut the abdomen obliquely twice with a knife to make the fish "stand" on the plate, which is more beautiful.
2. Wash the fish blood with clear water, cut the onion into sections, cut the onion leaves into filaments, cut part of the ginger, and shred the other part. Wash and shred the red pepper.
3. Spread the bass with ginger slices and onion segments, put them in the back slot and sprinkle with a few drops of white wine. You can sprinkle a little salt on the fish, break the belly of the fish with a plate, dip a little oil in the brush and brush a layer of oil on the surface of the fish.
4. Add the right amount of water to the steamer. After the fire boils, put the fish in a steamer for 8 minutes, then stew for about 2 minutes, and then serve.
5. Sprinkle some steamed fish soy sauce on the side of the dish, put shredded ginger, shredded onion and shredded red pepper on the fish, and sprinkle smoking hot oil to stimulate the fragrance. Steamed bass is ready.
Many people are afraid of the smell of fish when they eat it. In fact, fish has almost no fishy smell as long as it is handled properly. First of all, make sure it is 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 tricky and can be dealt with emphatically.
1, the mucus on the fish surface 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, 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 be washed before cooking.