What ingredients do you need to make spicy perch? The practice of spicy perch: wash the green pepper, ginger, onion and garlic, cut the green pepper into rings, cut the ginger and onion into sections, and put the garlic directly into the plate (no spicy food, no green pepper); After washing the perch, remove the scales and gills, take out the internal organs, and grab a few mouthfuls on the fish to make it easier to taste when cooking; Marinate with cooking wine for 20 minutes, without salt, and turn it once in the middle; When the pot is hot, put ginger at the bottom of the pot first (so that the fish skin will not stick to the fish when frying); Pour some oil into the oil, and when the oil is hot, put the fish in the oil pan (remember to dry the fish with kitchen paper, and it is easy to heat the oil directly); When frying fish, cook with low fire until both sides turn golden brown; Shake the pan gently and let the fish shake a little. Once the fish is ready to slide down, turn the other side over and fry until golden brown.

Sea bass was selected as a low brittleness grade. After slaughter, cleaning and changing knives, marinate with minced garlic and other seasonings overnight. Deep-fried and crispy, the biggest highlight of this dish is that perch doesn't have to scrape scales. After frying, the scales rise. Perch is also called summer flower, flower picking, perch plate, four-sided fish and so on. , commonly known as perch. Perch is mainly distributed in the western Pacific Ocean, offshore China and marine fresh water, and there are also many in the Yellow Sea and Bohemia. Perch has high nutritional value and is deeply loved by people. The method of steaming perch is very simple: fresh perch Meiya, cut clean, painted on both sides, marinated with cooking wine, onion, ginger slices, salt, cooked fish and soy sauce for ten minutes.

Want to eat delicious bass flavor, that is steaming. The pickling method is simple. Cut several holes in the fish with a knife, marinate with onion and ginger salt for 10 minute, and steam with boiling water for 12 minute. Cut some minced onion and ginger, sprinkle with hot oil, sprinkle with boiled fish and soy sauce, and you can enjoy the food. After steaming, put it into the fish, cover the pot and start counting: steam for 5 minutes, turn off the fire after 5 minutes, cook for 3 minutes, and take out the fish immediately; The smell of perch is very small. Perch, as a high-quality fish, can be considered as an edible fish, and the fishy smell of fish is the lowest, which is closely related to their living habits. Perennial growth in the light water fund, haunting day and night, feeding on small fish and shrimp.