Steam the perch for a few minutes.

Steam the bass for 8 minutes, as follows:

Operating materials: perch 1, ginger, onion, shredded pepper, refined salt, edible oil and low-salt soy sauce.

1, buy perch, generally about 700g. After cleaning, change the knives on both sides of the fish. If there is no cut in the middle, you can use a straight knife to cut into the fish. If it is the first time to cook, you can use this method, or you can cut it from the middle or the belly of the fish; When changing knives, use wool to help prevent slipping.

2. Break the ginger, cut the shallots into small pieces, sprinkle a little salt on both sides of the fish and marinate for five or six minutes. The longest time is 10 minute. There is no need to put cooking wine, the wine is too strong. Use ginger, onion and salt to remove fishy smell.

3. Take a plate of fish. Fish and vegetables can be steamed in a pot and squeezed out. Add shallots, ginger slices and ginger slices into the fish belly. After the water in the pot is boiled, the temperature of the steam is very high. Friends who are cooking for the first time can take out the dishes, put ginger and onion, put fish and put them back in the pot.

4. Add water to the pot and put water on the pot. When steaming vegetables, boiling water can make them heat up quickly. Steamed vegetables are a cooking method that uses the steam generated after water is boiled as a heat transfer medium to make food mature. Multi-functional electric hot pot is steamed in three stages, with great firepower and just right steamed fish.

5. Cover the pot and steam for 8 minutes. Generally, it takes seven or eight minutes to steam bass on the hot stove or steamer in the hotel. At home, it takes about 10 minutes at most. When steaming fish, the water in the pot should not be too little, and the temperature should be high.

6. Prepare some shredded green onion, shredded red pepper, shredded green onion and shredded red pepper, which can not only add color to the dishes, but also achieve the effect of removing fishy smell and refreshing after being drenched with hot oil.

7. After adding shredded onion and pepper, pour in low-salt soy sauce and then pour in hot oil. Bian Xiao always thinks (or my taste is weak) that steamed fish soy sauce is too salty. If you use steamed fish sauce, you can pour it on the edge of the plate, not on the fish. Look at the steamed fish. Is it cooked or not? Is it fresh or not? Generally speaking, it refers to the fish's eyes protruding, that is, the fish is fresh and mature.