Technology: steaming

Taste: hot and sour.

Ingredients: Perch (200g)

Accessories: lemon (30g)

Seasoning: green onion (10g), ginger (5g), garlic (5g), Chili sauce (10g), fish sauce (10g), Chinese liquor (5g), coriander (10g) Category: slimming and conditioning.

Production process:

1. Wash the fish, cut it twice and put it on a plate;

2. Squeeze the lemon juice and scrape some lemon dander with a knife for later use;

3. Wash the onion and ginger, peel and wash the garlic, and chop it;

4. Wash coriander and cut into pieces;

5. Put minced onion, ginger and garlic on the fish, add Chili sauce, wine, fish sauce and lemon juice, and steam for 8 minutes; 6. Sprinkle lemon dander and coriander powder on the steamed lemon fish.

Related persons: Suitable for dieters.

Steamed Chinese Bass

Steamed Chinese Bass

Its cuisine is Cantonese.

Features white color, fresh flavor, suitable for all seasons.

raw material

Bass (1 strip, 700g), shredded pork (50g), shredded mushroom (20g), refined salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), shredded ginger (15g) and pepper (a little).

manufacturing process

1. Slaughter the perch, take out its internal organs and clean it. Mix well with salt, sesame oil and monosodium glutamate, and pour into the belly of perch. Put two or three slices of onion at the bottom of the dish, and perch on the onion. 2. Stir well with shredded pork, shredded mushroom, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, coat on the fish, steam with strong water for 10 minute, take out half of the original juice when cooked, add shredded green onion and pepper to the fish, then boil and pour lard, and add a little sauce and wine.

Delicious perch

Ingredients: perch

Accessories: onion, ginger, dried pepper, pepper, steamed fish, lobster sauce.

Seasoning: salt

Operation:

1, wash the perch first, and make three cuts on both sides of the fish back; Then use special kitchen paper to absorb the water from the fish;

2. Then spread the salt and cooking wine evenly on the whole fish, and then put the onion and ginger into the fish belly;

3. Then coat a layer of oil on the tin foil and wrap the fish tightly with the tin foil;

4. Then put cold water into the pot, put the wrapped bass into a cage and steam for 10 to 15 minutes;

5. Put oil in the pot, add a little pepper, boil pepper seasoning oil, and filter out pepper;

6. Pour the boiled pepper oil on the steamed bass;

7. finally, pour steamed fish and lobster sauce, and you can serve.