Fish is rich in protein, high in nutrition and delicious, especially steamed bass. Today, I'd like to introduce the home cooking method of steamed bass. Steamed bass is a typical Cantonese dish with traditional flavor and salty taste. It's one of the necessary dishes at many large banquets.
What's the secret of steamed perch? Why do some people make steamed perch delicious? What's his secret?
Steamed bass
Main material:
1 fresh water bass (about 1.5 Jin);
Accessories:
Scallion white, carrot, scallion leaf, scallion and ginger;
mixed ingredients:
Salt, pepper, steamed fish and soy sauce, peanut oil;
Procedure of steamed Bass:
1. Wash the bass, remove the internal organs, scrape off the scales, and remove the mucus on the surface;
2. Cut open the belly of the fish, do not cut off the back, cut a few knives on the front, oblique knife about 45 degrees to hit the fish bone;
3. Spread a thin layer of salt and pepper on both sides of the fish and marinate for about 5 minutes;
4. The bottom of the steaming plate is covered with scallion and ginger, and the fish is placed on the scallion and ginger;
5. The steamer starts to steam in a big fire. After steaming, put the fish in the steamer. Cover the steamer. Keep steaming for 5 minutes. After 5 minutes, turn off the fire and simmer for 3 minutes. Take out the fish;
6. Prepare ingredients: sliced scallion, carrot and scallion leaves;
7. Put all kinds of cut silk into ice water and soak it slightly, then take it out immediately and control water for standby;
8. Remove the onion and ginger from the steamed fish, and pour out the water in the steaming plate (or change the plate);
9. Pour some steamed fish and soy sauce, sprinkle with shredded onion and carrot;
10. Another pot, after the oil is hot, pour the oil, after the oil is hot, pour the hot oil on the fish body and onion;
11. Steam the bass.
What is the secret of steamed bass?
1. Steamed fish and soy sauce is very important. It can be bought in the supermarket. If you can't buy it, use fresh soy sauce instead;
2. It's OK to use only onion, because both carrot and chive are made to make this dish more beautiful;
3. Before steaming fish, salt and pepper must be marinated to make the fish taste better.