Guangdong people usually choose a lighter method to cook fish. Steamed fish is one of the most popular dishes among local people. Steamed perch, which has fewer thorns and thicker meat, is more suitable for cooking this dish. Steamed perch is marinated in advance and then steamed in a pot over water. Although the prepared perch is light, it is not dull at all. When pickling perch, many people like to add salt and water.

Spare ingredients: 1 bass, 2 millet peppers, 1g ginger, 3g onion, a little sugar, 3 tablespoons soy sauce, a little cooking oil and a little sesame oil;

Production process: Step 1, remove the viscera and all other inedible parts of a perch, clean the perch, make two cuts on the thick part of the back, slightly control the perch into the water, and prepare a little onion and ginger;

Step 2, cut the onion and ginger into pieces respectively, put them in hot water, rub them with your hands to make them juice, spread the onion and ginger juice evenly on the fish body and stomach, and let them stand for 2 minutes;

Step 3, prepare new green onions again, cut them into slender shreds, and soak them in ice water for later use. Take part of ginger and cut it into shreds, and part of it into slices. Cut millet into rings, and put ginger slices on the bottom of a big plate.

Step 4, put the marinated perch and a few slices of ginger in the belly of the fish, add water to the pot, boil the water, steam the perch in the water, and steam for 8 minutes on high fire, and the perch will be cooked;

Step 5, prepare a bowl, add light soy sauce, sugar and sesame oil, and mix them to make a sauce. Take out the steamed fish, pour off the water on the plate, remove the onion and ginger, re-stack the new shredded onion and ginger, pour in the sauce, and pour a spoonful of hot oil, and serve.

I conclude that it is easier for children to be digested and absorbed by eating more fish meat, so they don't worry about food accumulation. Steamed perch is one of the most commonly cooked foods in my family. Adults and children at home can eat it safely by this relatively light method. Perch itself is very valuable and rich in various nutrients. Although there are many other methods for bass, it is relatively more popular with family members and learn from Cantonese.

1. Steamed bass, salt and cooking wine are wrong. Picking with salt will easily make the water of fish lose, which will make the taste dull. Picking with cooking wine will make the taste strange. In fact, if you want to remove the fishy smell of bass, you can choose onion ginger, which is a natural ingredient, healthy to eat, and has a very good fishy smell removal effect without losing cooking wine at all.

2. Steamed bass, in order to ensure the fresh and tender taste, the steaming time must not be long. After the pot is boiled, put it in the pot for 8-1 minutes, and set the time according to the size of the fish, so that the fresh and tender taste of the fish can be ensured, and it is not firewood at all. When steaming bass, it is also necessary to put onions and ginger in a pattern to better help remove fishy smell.

3. There will be soup on the steamed bass plate, so it is recommended to dump it, otherwise it will be fishy. Many people are worried that the fish is tasteless, but in fact, the soy sauce itself contains salty taste, so finally, soy sauce is used to adjust the juice, which is very full of flavor.

Learn these three tips. The perch is fresh and tender, neither fishy nor firewood. You are welcome to collect and learn this practice of perch, or share it with more people in need!