Steaming is the best way to keep the original flavor of fish. Usually steamed fish doesn't need much seasoning, just common ones. Steamed fish is fresh and tender, fragrant, without greasy feeling and low in calories, and can be safely eaten even during weight loss. This method is more convenient, does not need frying, and keeps the integrity of fish well. Perch, for example, is rich in nutrients such as protein, vitamin A, vitamin B, calcium, magnesium, zinc and selenium. Eating more at ordinary times can not only keep fit, but also lead to overnutrition and weight gain. Below, I will share with you the practice of steaming bass. I will share with you the details of steamed fish, from how to cut onions into uniform filaments. Take a few minutes to learn, and then I'll be good at it myself. ?

The specific production method:

Step 1: 1 perch, appropriate amount of ginger and appropriate amount of onion. Step 2: Clean the fish, then scrape the mucus off the surface of the fish with a knife, and finally rinse it. The mucus on the surface of fish smells fishy and must be scraped off. Step 3: Put the fish on the chopping block, dry the water on the surface with Puckilo, and then cut the fish along the bone, not cut it. Fish is slippery. When cutting, it is best to hold it down with Puckilo to avoid cutting your hand. Step 4: As shown in the picture, the cut fish looks like this. ?

Step 5: Rub some cooking wine on the fish and marinate for ten minutes. This step can remove the fishy smell. Step 6: put some ginger slices and onion segments in the steamed fish dish, as shown in the figure. Step 7: put two chopsticks on the plate, then put the fish on it, and then put some onions and ginger. Step 8: put the fish in a steamer or steamer. If you use a steamer, you should add water to it. Then steam for 8- 10 minutes. If the fish is big, steam it for a minute or two. Step 9: When steaming the fish, cut some onion shreds. First, cut the onion into sections six or seven centimeters long. ?

Step 10: cut a knife on the onion, as shown in the figure, but don't cut it. Step 11: As shown in the figure, leave the whole onion and remove the middle part. Step 12: Shred the onion. The chopped green onion will be thinner and more uniform. Step 13: Shred the onion and soak it in cold water for a few minutes. The shape of shredded onion will be better. You can also cut some shredded carrots for ornament. Step 14: Steam the fish and take it out. Change the plate and put the fish away. Pour some steamed fish sauce on the fish while it is hot, as shown in the picture. ?

Step 16: Put shredded onion on the fish. Pour a little oil into the pot until it smokes, and then pour the hot oil on the shredded onion while it is hot. This steamed bass is ready. Go to the table and start ~