Excuse me, how to prepare perch?

Is the bass still steaming? The chef's new method is to serve tomatoes, which are delicious and delicious, even the soup is finished.

Since I learned the practice of perch, I won't let my children eat it steamed any more, and the meat is tender and the soup is fresh, and I have finished eating it.

Hello, everyone, I'm the first gourmet punk. Pay attention to A Fei, there are more home cooking for your reference!

"People come and go on the river, but they like the beauty of perch." Look at a boat with only one leaf. It's in the storm. "As can be seen from this ancient poem, people's love for bass has never changed!

The perch we eat in our daily life is mostly perch, which is white and tender with garlic cloves. It is richer in nutrients than crucian carp and carp, and the most important thing is that it has less thorns. For families with children and love to eat fish, it is simply the best choice.

The eating method of perch is mainly steamed, which is convenient to retain the umami flavor. Today, this new eating method brought by A Fei can not only prevent the loss of the savory taste of perch, but also add another savory taste-fresh tomato, sweet and sour tomato soup and nutritious pieces of fish. The entrance is tender, delicious, slightly sour, and the soup is ruddy, wrapped in the fragrance of fish. If it's not cooked at home, the children can eat it all, and they don't even want to leave any soup.

Tomato perch

Step 1: Change the knife

A fresh bass, scraping scales to remove viscera and gills, cleaning, taking out, cutting the bass in half from the middle, cutting off the fish head, then slicing the fish, chopping the remaining fish tail and bones, and putting them together with the fish head.

Remove the fishbone from the fish, and cut the fish into even thin slices with an oblique knife for later use.

Step 2: Marinate the fish bones.

Put the fishbone in clean water, wash off the blood on the surface, then change the water, add a little salt and wash it again. Adding salt can better remove the blood of perch and reduce the fishy smell. Then add 1g salt, 1g pepper and 5g cooking wine to the fish bones to remove the fishy smell, put them in a pot, stir them evenly, and marinate them for 10 minute.

Step 3: Marinate the fish fillets.

Soak the fish fillets in clean water for 10 minute, then change the water to clean them, put them in a filter screen to squeeze out the water in the fish fillets, then marinate them, add salt 1 g, pepper 1 g and cooking wine 3 g to remove the fishy smell, and grab them evenly by hand to make the fish fillets tasty. Then beat an egg white and paste it with egg white. Fish fillets are not easy to peel and taste more tender and smooth. Finally, add a little corn starch and continue to grab it evenly for later use.

Step 4: Prepare auxiliary materials.

White onion, cut into horseshoe slices, a piece of ginger, cut into thin slices, and put it together with onion for later use.

A tomato, cut in the middle, and then cut into hob blocks of uniform size.

A onion, cut into chopped green onion, and put it in a basin for later use.

Step 5: fry the fish bones.

Heat the oil in the pan, fully slide the pan, pour out the hot oil, add the cold oil, pour the marinated fish pieces into the pan, and keep shaking the wok to make the fish pieces stick to the side of the pan, so that they will not stick to the bottom of the pan when heated evenly. Fry on medium fire for about 1 min. When the fish bones are brown and fragrant on both sides, pour oil to control the oil. Fish bones are more fragrant after frying.

cook

Burn the oil in the pot again. When the oil temperature is 50% hot, pour in minced onion and ginger, and the fragrance is generate. Add 30 grams of tomato sauce, stir-fry evenly, then pour in the chopped tomatoes, stir-fry the tomatoes quickly with high fire, and stir-fry the juice. Then pour a proper amount of water into the pot, and start seasoning after the water is boiled: add 5g cooking wine, a little sugar to taste, 2g salt, chicken essence 1g and pepper 1g, and stir to melt the seasoning.

Then pour the fried fish bones into the pot and cook for 2 minutes. After 2 minutes, the fish bones are cooked and fully tasty. Take them out and put them into the soup basin.

Then put the marinated fish fillets into the pot in turn and cook on low heat for about 30 seconds. After the fillets are cooked and turned white, take them out.

Put the fish fillets and bones in the same pot, pour the tomato juice in the pot evenly on the fish fillets, and then sprinkle a little chopped green onion to serve.

Ok, this delicious tomato and bass soup is ready. Like friends, try it quickly.

Pay attention to punk. There are simple and practical home-cooked dishes for your reference every day. See you next time!

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