Exercise 1:
Materials:
Bass (1), cooking wine (about 15g), salt (about 2g), shredded onion (about 20g), ginger (3-4 slices), shredded green pepper (about 8g), edible oil (about 20g) and steamed fish black soybean oil (about 25g).
Exercise:
1. Clean the perch, cut several knives on both sides respectively, then smear cooking wine and salt on the inside and outside of the fish, add onion and ginger slices, and refrigerate and marinate for half an hour.
2. Boil water in the pot. After the fire boils, put the processed perch in the pot and steam for about 10 minute, then turn off the fire and steam for another 5-6 minutes (if the fish is big, steam for 1-2 minutes).
3. Take the steamed fish out of the pot, remove the ginger and garlic, and pour out the ginger juice from the plate.
4. Sprinkle shredded ginger and garlic on the fish, and then pour the steamed fish with soy sauce. You're done!
Exercise 2:
Ingredients and materials
Perch 1 strip food
Soy sauce15ml
Lard 1 spoon
Salad oil15ml
A little salt
Appropriate amount of chicken essence
Onion 1 root food
Ginger is a delicious food.
Appropriate amount of pepper (fish with Chinese sauerkraut)
Appropriate amount of green onions (fish with Chinese sauerkraut)
A little cooking wine (fish with Chinese sauerkraut)
A little chicken essence (fish with Chinese sauerkraut)
Ginger slices (pickled fish) are appropriate.
Garlic slices (pickled fish) 10 slices
Practice of steaming perch
1. Cut open the perch, remove the viscera and gills, wash it, make several cuts on the back, and put ginger and onion slices at the incision.
2. Put ginger onion, garlic, a little salt and a little cooking wine into the fish belly and marinate for 15 minutes or more to remove the fishy smell.
3. Rinse the salted fish with water (don't wash it for too long, just rinse it), apply a little salt (soy sauce is salty, don't put too much salt, just to make the fish more tasty, just a thin layer of salt), add a little chicken essence, apply it to the inside of the knife edge, and marinate for a while.
4. Shred ginger and onion and sprinkle on the fish.
5. Put lard, salad oil and soy sauce into a bowl and mix well.
6. Spread evenly on the fish.
7. Boil water in a pot
8. After the water boils, add the fish and cover with steam 10 minute.
9. After the fish is out of the pot, the delicious fish is finished without any remaining thorns, which is extremely suitable for the elderly and children.
10. Completed
skill
1. Depending on the size of the fish, the time is usually eight to fifteen minutes. Let the fish go after the water is boiled.
2. Fish with lard tastes fresh and tender, otherwise salad oil is the same. The amount of seasoning in it can be increased or decreased by itself, as long as the salt taste is appropriate.
Exercise 3:
Composition details
condiments
Bass 1
Ginger 10 tablets
Ham 1 root
2 red peppers
condiments
Salt10g
20 grams of rice wine
1 grain aniseed
Zanthoxylum bungeanum 10
20g of steamed fish and 20g of soy sauce.
Shredded onion10g
Steps of steaming perch
1 A fresh and slaughtered perch, the size is about 1 Jin 2 Liang.
2 After the bass is cleaned, remove the head and tail.
3 The bass is cut from the back, and the belly part is not cut.
4. Add salt 10g, rice wine 20g, steamed fish soy sauce 20g, pepper 10g, aniseed 1g, and a little shredded onion into the perch and marinate for 30 minutes.
Slice ginger and ham, put them at the bottom of the plate, put bass on them, and pose. Boil and steam 10 minute.
6 Stir-fry pepper over low heat for 2-3 minutes. Add a little shredded onion and pepper to perch, and pour pepper oil while it is hot.
skill
I am a super foodie after 80s who loves beauty very much. I like food and food photography. Thank you for your attention. I will share my beautiful cheats while eating! I love eating, and my weight is only 80-90 Jin. I used to be a chubby girl, height 160 kg! So as long as you eat in the right way at the right time, you will enjoy the food and lose weight!