The method of steaming private sea bass

Health benefits

Perch: Tonifying the spleen and kidneys

Ingredients

One sea bass weighing around 600 grams

Ginger, scallions, garlic, and a little tree pepper

Seafood soy sauce, 30g salad oil, 50g cooked oil consumption 20g, sugar, 10g vinegar 1 spoonful, 5g salt, appropriate amount of cooking wine

The method of steaming private sea bass

1. Slaughter and clean fresh sea bass for later use.

2. Cut scallions, ginger, garlic, tree peppers and set aside.

3. Cut off the head and tail of the sea bass and place them on both ends of the plate. Remove the bones and slice the fish, place the bones on the bottom, cover the fish bones with the fish fillets, sprinkle ginger slices and tree peppers on top.

4. After the steamer boils, steam the sea bass over high heat for 20 minutes. Remove the water from the plate, mix seafood sauce, cooking oil, sugar, vinegar, and a little salt to make a sauce, and pour it over the fish. Heat the oil in a pot and pour it over the fish when the oil is slightly smoky

Tips

When slicing fish fillets, the cutting tool must be sharp, similar to the method used to make boiled fish. Fuel consumption is pre cooked. After washing the fresh fish, I marinated the inside and outside of the fish with cooking wine and a little salt for a while before changing the knife.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/152.html