The recipe for steamed sea bass

Health benefits

Perch: eye protection, anti-cancer and anti-cancer

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

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients

One sea bass (approximately 500 grams)

Half a onion plant

Moderate amount of ginger

Moderate amount of cooking wine

Moderate amount of salt

Steamed fish and soy sauce in moderation

Moderate amount of oil

The recipe for steamed sea bass

1. Remove the internal organs and scales of the sea bass, clean it thoroughly, and cut it diagonally on the body. Cut the scallions into chopped and shredded ones, and slice them with ginger.

2. Mix cooking wine and salt and apply evenly to the fish body. Place some ginger slices and scallions at the bottom of the plate, then add the fish. Place scallions and ginger slices on the fish body.

3. Boil water in the pot, steam the fish for 8 to 10 minutes, then turn off the heat and steam for another three to five minutes.

4. Discard the scallions and ginger from the steamed fish plate, pour out the excess soup from the plate, and sprinkle the scallions onto the fish.

5. Heat the oil in the pot and pour it over the fish.

6. Pour the steamed fish soy sauce into the pot, add a little less water, bring to a boil, and then pour it over the fish.

7. Finished product drawings.

Tips

After turning off the heat, steaming for a few minutes can remove the fishy smell. Steamed fish soy sauce contains salt, so it is important to pay attention to the amount of salt applied to the fish.

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