Vinegar pepper perch

When I had breakfast in the morning, I saw the introduction of this dish to my daily diet, so I followed it.

Food Material List

  • 1 Perch One article

Operational steps

  • 1 Preparatory stage: < br /> 1. Skeletal excision, head and tail removal, and segmentation of fish bones. The fish slices were cut into butterfly slices (i.e. one knife continuously, one knife severed, let the two slices connect a little in the middle and open like a butterfly); < br /> 2, chop onion and ginger for reserve; < br /> 3, lemon slices; < br /> 4, put perch slices into wine and salted for 10 minutes.
  • 2 Production stage: < br /> 1, add starch to the marinated slices of bass; < br /> 2, add boiling water to the slices of bass and bring them out after boiling.
    3, add oil in the pot, stir-fry the bones (including head and tail of fish), and add boiling water to boil the white soup (note that boiling water must be added); 4. Remove the fish bones and put them in the tray. Retain the soup;
    5, add oil, stir-fry scallions, ginger and white pepper until fragrant, add white soup to boil, add salt;
    6, put the fish fillets into the tray after boiling, remove the fish fillets and put them into the tray;
    7, add lemon in the soup, boil for 3-5 minutes, turn off the heat and add vinegar (it must be white soup). At last, put vinegar into the pot; < br /> 8. Drain the soup and pour it on the fish.


Note: < br > 1. The so-called “vinegar pepper perch” in this dish refers to white pepper; < br > 2. In order to be beautiful, you can put the fish head and tail in the plate, and put the fish in the middle.

This dish, after making, still retains a certain taste of bass, oh yeah!

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