Caragana perch

Published Jan 12, 2021 at 17:35pm ET


Caragana perch

Fish are more likely to be cooked in red and sauced on weekdays. Steamed fish is the least eaten, because it always feels too light and tasteless. But with the understanding of food, and a new understanding, now I feel that eating steamed fish is to eat fish, rather than eating a variety of sauces. When the fish is dipped in the fresh sauce, a mouthful of fresh and tender fish is cut in the mouth, it will be fixed in that instant, with endless aftertaste.

Food Material List

  • 1 Perch 1 article

Operational steps

  • 1 Scaling and visceral treatment of bass, and slanting knife on both sides of the body. Spread salt on fish body, stuff ginger slices at the edge of the knife, and stuff ginger slices and scallion slices on fish stomach.
    Caragana perch
  • 2 Take half of the fresh lemon juice and pour it on the fish to remove the fishy smell.
    Caragana perch
  • 3 Rice wine is dripped over the fish and marinated for 15 minutes. It can be omitted without rice wine.
    Caragana perch
  • 4 Steam the fish in a pot and steam over high heat for 15 minutes.
    Caragana perch
  • 5 Cut the scallions white and shred. Soak them in warm water and let them roll naturally.
    Caragana perch
  • 6 When the fish is steamed, place slices of lemon and dried shredded onions, dried chili and small scallions on the fish and heat the oil. The ice sugar is crushed and the sauce is mixed and melted. It can be eaten by pouring it on the fish.
    Caragana perch

Tips

1. When soaking hot oil, it is not necessary to be right to avoid greasy and cover the delicacy of fish.
2. Its easier to make steamed fish and buy smaller ones.
3. Cut onion shreds, remove onion hearts and leave onion white. Cut into shreds and place them in warm water. Roll naturally

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Healthcare food category

Sour and hot, Refreshing, Steam, Kindergarten recipes


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