2. Clean the fish and cut three knives obliquely on the fish.
3. Ginger and onion are shredded for later use.
4. Then put the fish in the plate, and put ginger slices and scallions on the fish.
5, add the right amount of water to the pot.
6. Put the fish in the pot.
7. Cover the pot and steam for 10 minutes.
8. Take out the steamed fish, remove the ginger and onion from the fish, and then pour out the soup of the steamed fish.
9. Spread shredded ginger and shredded onion on the fish.
10, put a proper amount of oil in the wok and heat the oil, preferably until it starts to smoke.
1 1, pour the hot oil on the fish, there will be a sizzling sound, which proves that the oil temperature is enough.
12, add a proper amount of steamed fish and soy sauce, and take out the pot.
I'm glad to have the opportunity to answer your question.
1. Frozen perch should be thawed naturally first. If you are in a hurry, you can use tricks to thaw it quickly, as long as it takes five minutes to restore freshness.
The method is as follows: prepare a basin, fill it with tap water until the amount of water exceeds the amount of fish, add a teaspoon of salt and a few drops of white vinegar, and stir well to soak the fish, which usually takes five minutes to melt. White vinegar only needs a few drops, so you don't have to worry about the odor, and it can also play a role in removing fishy smell.
2. After the fish is melted, it enters the process of pickling and savoring. After many times of verification, I found that if the fish is scratched on the stomach, it is better to savor it on the back. Please refer to the picture 1. After the knife is cut, put three pieces of scallion in the plate as shown in Figure 2, so that the blood of the steamed fish will not soak into the meat and will not smell fishy at all.
3. Steaming the fish ~ The steps are simple. After the water in the pot is completely boiled, put the fish and it will be so fresh in 8 minutes. Take out the pot and pour the water in the plate before taking out the onion and ginger.
4. Prepare shredded green onion and shredded red pepper, put them in the belly of fish, pour 80% hot oil on them, pour steamed fish and soy sauce into the dish, and live together!