1. Wash the viscera of perch, cut it from the spine to the abdomen (keep a part), and marinate it with salt and cooking wine 10 minute.
2. Slice ham, chives and ginger. Put a layer of ginger slices on the plate, cut the ham slices and shallots into squares and put them in the opening of the fish. Put the fish on the ginger slices.
3. Put the fish in a plate and steam for about 10 minute. Take it out, pour in soy sauce, and finally pour in a layer of hot oil.
Material: a fish (all kinds)
Accessories: shredded onion, shredded ginger, Shaoxing wine, shredded green and red pepper, soy sauce, vinegar, suet, vegetable oil and oyster sauce.
1, fish selection: the weight of the fish should be controlled at about 500g, and the beauty of the fish dish is secondary. The key is that the cooking time is better to grasp.
2, fish shaping: after washing the fish, cut the fish spine from the abdomen with a knife, so as to prevent the fish from being deformed due to the contraction of the fish bones after steaming, evenly coat lard on both sides of the fish, and then dip a little white wine.
3. Fish seasoning: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them into the fish's stomach, which will not only make the fish taste fresher, but also make the steamed fish look full.
4, fish plate: take a large piece of ginger and onion in the middle, cut into slender filaments with uniform length, spread on the fish plate, put the fish in the plate, and then sprinkle some shredded onion and ginger on the fish, which is beautiful and delicious after maturity.
5, fish heat: heat is the key to steaming fish, like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and immediately turn off the fire.
6. Virtual steaming of fish: The so-called virtual steaming means that after turning off the fire, don't open the lid, steam for 5 to 8 minutes with the remaining temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.
Production skill
If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes;
You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly when heated.
You can also stand the fish up and steam it, and spread the fish's stomach with a piece of onion to make the fish stand steady.
At the same time, draw a flower knife on both sides of the fish and put ginger in each seam. Remember, don't forget to steam.
2. If you want the fish to smell less astringent and softer,
You can put soy sauce, vinegar and a little clear oil in a small bowl and steam it with the fish.
After steaming, take it out of the pot with the fish and pour it on the fish.
3. The cooking of steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming.
Every step is exquisite. Of course, the taste can be adjusted according to your own preferences.
However, heat and virtual steaming are the basic guarantees for the freshness of steamed fish.