The cooking method of steamed perch is steaming. The time of steaming directly determines the taste of the fish. When the time is short, the fish will not be cooked with blood. When the time is long, the fish will be hard and not fresh. So steaming for a few minutes is the key. Share a good way to make the fish fresh and juicy.
Ready:
1 perch, 2 tbsp steamed fish and soy sauce, 1 tbsp cooking wine, 6 ginger slices, 1 spring onion, proper salt and oil
Start:
NO·1
Wash bass, slice ginger and scallion
NO·2
The fish meat is changed into a flower knife, with three on each side of the back, two on the tail of the fish to separate the two sides of the fish. The scallions and ginger slices are put under the fish belly. The flower knife on the back is also stuffed with ginger slices, drenched with cooking wine and some salt.
NO·3
Steam the fish for six minutes, and the fish's eyes pop out to show that the fish have been steamed. Pour the steamed fish and soy sauce into the pot.
NO·4
Heat up with a little oil
NO·5
Put shredded onion on the fish. When the oil is hot, start the pot and pour hot oil on the fish.
Tips：
Perch is easy to cook. It doesn't need to be steamed for a long time.