[old Taoqi Kitchen] Tangerine Perch

[old Taoqi Kitchen] Tangerine Perch

1. Prepare a sea bass, 13 yuan a catty, know the price, don't be slaughtered.

2. Pour some rice wine and salt on the plate and dilute it so that I feel more even than just sprinkling salt.

3. Put the dear brother perch into the prepared rice wine, wipe it on the stomach and tail, and then put it aside first to let it taste.

4. Now we are going to prepare Jiang Si, today I showed off my claws, it's still white, hehe.

5. Oh, Jiang Si, prepare tangerine peel, bought it in the supermarket, hehe.

6. Jiang Si and Chenpi Si are all ready.

7. The goddess scattered flowers on Brother Perch's body, oh yeah.

8. Steam it on the pot, about 15 minutes.

9. Tick tick tick, time has passed, out of the pot, some are not so beautiful, it's okay, see next step.

10. Sprinkle some scallions on it, it looks pretty, and the safflower needs green leaves.

11. Put on the pot and prepare some hot oil.

12. Pour it on and listen to the sound of Zila Zila, be careful not to get splashed by oil.

13. Oh, look at the finished product, (*^__^*) hee hee.

Tips:

There are very few sea bass bones. You can eat it with confidence and boldness. It has a little fishy smell. After adding tangerine peel and ginger shreds, it is gone. It has a slight sweetness and a light taste. It was successful for the first time. and also.