The production method and formula of steamed sea bass

Health benefits

Perch: Tonifying the spleen and kidneys

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Scallions: promoting blood circulation

Ingredients

One sea bass

Ginger 2 slices

Scallion 1 section

2 Xiaomi peppers

Moderate amount of corn oil

Steamed fish and soy sauce in moderation

Moderate amount of salt

Moderate amount of cooking wine

The recipe for steamed sea bass

1. First, clean the bass and use a knife to make a few diagonal cuts on the back of the fish.

2. Shred ginger and scallions, and diced millet and pepper.

3. Put some shredded ginger and scallion fish on the body, pour in an appropriate amount of cooking wine, sprinkle some salt, spread well, and marinate for 30 minutes.

4. When the water in the steamer boils, put the fish in and steam over high heat for 8 minutes. Turn off the heat and simmer for 3 minutes.

5. It's steamed.

6. Pour out the soup and pick out the shredded ginger and scallions. (It must be poured out, this soup is very fishy.)

7. Pour steamed fish soy sauce on top of the fish, then add the remaining ginger, scallion, and chili peppers on top of the fish. Heat up the oil in a hot pot and pour it over the fish.

8. Steamed sea bass is ready.

Tips

When marinating fish, add less salt because steamed fish soy sauce is salty. When eating fish, dip it in steamed fish soy sauce for a particularly delicious taste!

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