Steamed Perch
Steamed fish and drum fish are the key to good taste. I used Haitian, and I bought Chubang. Personally, the taste is not so fresh
Step 1 . Clean up the bass, draw a 45 degree knife edge on both sides of the body, and put a thin layer of salt on the inside and outside to marinate it, which is not allowed to be much, because steam fish drum oil should be poured after steaming. Put shredded scallions and ginger slices into the fish belly and put them on the plate
Step 2 . Boil the water and steam it in the pot. Keep the fire running for 6 minutes
Step 3 . Prepare shredded scallions
Step 4 . Pour out the juice from the pot, pick out the onions and ginger, and throw them away. Place shredded green onions on the surface
Step 5 . Stir fry shallot, ginger and garlic in hot oil (or just heat oil)
Step 6 . Pour onto the fish, and pour in some steamed fish drum oil. complete
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