Steamed fish followed by steamed fish sauce: pour out the steamed water in the process, then put steamed fish sauce and pour hot oil. This will make the fish taste even, and the fish will taste richer and taste better if it is drenched with hot oil.
When it comes to steamed vegetables, we have to mention steamed fish and perch, which are the most popular dishes at home. Because perch contains the highest DHA in freshwater fish, DHA is also called "brain gold", so steamed perch is especially brain-healthy, which is very suitable for children to eat. For families with children, I suggest you cook this dish often.
Steamed perch is about a catty of fresh perch, which is now killed and cooked. The steaming time should be just right, and the fish is delicious and complete. If you eat it in one bite, the perfect combination of fresh and tender fish and juice will greatly increase your appetite.
The practice of steaming bass is controversial. Now families will choose steamed fish and soy sauce, which are not only convenient to operate but also delicious. But whether before or after steaming fish, there are great differences between the two methods. Today, I will share with you my experience in cooking fish for many years, hoping to provide you with some reference.
Required materials: perch (about a catty), onion, ginger, red pepper, steamed fish and soy sauce, cooking wine, salt and edible oil.
1. Clean the bought bass, remove the black film on the belly of the fish, and then cut it with a knife on the back of the fish. When buying fish, you can also ask the stall owner to help cut it.
2. Prepare a little ginger slices and onion knots, put a spoonful of salt and two spoonfuls of cooking wine, and mix the seasoning well. Onion and ginger are rubbed hard on both sides of the fish back to get juice; Then put the onion knot in the fish's stomach and the ginger piece on the fish's back. Then marinate for half an hour;
3. Some ingredients can be prepared during the pickling process: cut the green onions from the middle and then cut into shredded green onions; Remove the head and tail of red pepper and cut it into filaments for later use;
4. Put the water in the pot. After the water slightly smokes, add the marinated perch and steam for 10 minute.
5. Take out the perch, pour out the water at the bottom of the dish, and throw away the onion knots and ginger slices;
6. Put chopped green onion and red pepper on the fish, and then pour 2-3 spoonfuls of steamed fish soy sauce;
7. Then heat the wok and pour in some cooking oil. After the oil is boiled, pour it directly on the fish.
8. Friends who like spicy food can sprinkle Xiaomi spicy on the fish and then pour in the boiled oil.
Share experiences:
Put steamed fish soy sauce before steaming fish: Because there will be water vapor in the process of steaming fish and the water vapor of the fish itself, if you put it before steaming fish, there will be a lot of water in the finished juice, which will make the seasoning weak and taste bad.
Steamed fish followed by steamed fish sauce: pour out the steamed water in the process, then put steamed fish sauce and pour hot oil. This will make the fish taste even, and the fish will taste richer and taste better if it is drenched with hot oil.
Summary:
1, the perch must be marinated for half an hour before it can be steamed in the pot, so that the fish inside can be easily tasted;
2, steamed bass tastes fresh, it is recommended to eat it while it is hot;
3. This method of steaming fish can change perch into other fish to steam. The operation method is the same, and it tastes good.