How to steam sea bass and how to steam sea bass?

Here's how to make steamed sea bass:

Ingredients: 1 sea bass (625g), an appropriate amount of steamed fish with soy sauce, a piece of ginger, and a handful of green onions.

1.Wash the sea bass, cut the ribs into sections with a knife, place the fish on a plate and spread ginger slices on top of the fish.

2.Place the fish in the middle and lower layers of the steamer, without preheating. Start the pure steaming function and steam at 100 degrees for 13 minutes.

3.After the fish is steamed, pick the ginger slices, pour out the fishy water from the fish plate, and spread the green onion segments on the fish.

4.Pour the steamed fish in soy sauce in a small bowl over the fish.

5.Pour the hot oil over the onion part of the fish plate and you're done. The steamed fish is not only tender in taste, but also has no fishy smell.

When making steamed sea bass, pay attention to control the time, generally about 6-8 minutes, after steaming, fry with green onion and ginger shreds at high oil temperature, the fragrance is better.

Clean up the sea bass, cut a knife at both ends, and then hit the flower knife, which can better absorb the flavor, put some salt and oyster sauce in the bowl, put in the green onion and ginger, pour some cooking wine to marinate for more than ten minutes, and then put it in the pot to steam for ten minutes, pour the steamed fish soy sauce after steaming, and put some chili pepper and shredded green onions.

Teach you how to make steamed sea bass tender and fishy.

How to cook steamed sea bass? First, the sea bass is cut off, the fish is divided into two and the knife is changed, a spoonful of salt is added to the green onion and ginger beer, washed and cleaned, the fish is placed on the plate and the shrimp is added, and three spicy are added when steaming in the pot.

Sea bass flower knife, marinated in fine salt cooking wine, green onion and ginger slices, steam for 8 minutes, pour hot oil.

Sea bass, the body is long and flattened, the lower jaw is longer than the upper jaw, the meat is solid and garlic cloves, the swim bladder can be made into fish maw, and it is often steamed and eaten. The meat of sea bass is white and fatty, with few fine spines, no fishy smell, extremely delicious taste, rich in protein and vitamins.

Warm lighting, clean room, simple utensils, delicious meals, and naughty babies.

The family version of steamed sea bass does not lose nutrients when eaten like this.

The steamed sea bass method is the baby's favorite to eat.

Steamed sea bass do this, and a friend who has eaten it asks you for an autograph.

The method of steaming sea bass, in fact, is particularly simple, the following mainly introduces the family practice, prepare the various seasonings required in advance, you can choose the match at will, and follow the steps below.

First of all, prepare a sea bass, about 2 catties, too big is not easy to cook. Garlic, green onion, ginger, wash well and set aside. Slice the garlic and ginger and shred the green onion.

Remember that the belly of the fish has a membrane, which must be opened by hand, it is full of blood, and it must be rinsed repeatedly. The gills should also be rinsed repeatedly, and the remaining gills that are not cleaned should be carefully removed. Use a knife to slice the belly on both sides of the fish into a flower knife, if you like a cross, you can also change it to a flower knife, and then evenly spread a layer of salt on the fish meat to absorb the flavor.

Then stuff the ginger slices into the sliced meat. Stuff a small portion of coriander into the stomach (to remove the fishy smell), shredded green onions, garlic slices, and ginger slicesTake a clean small bowl, mix the light soy sauce, oil consumption, and water into juice, and use it directly if there is steamed fish soy sauce.

When the pot is steamed, put the fish and plate in the pot and steam for 8 minutes.

The last thing to remember is 8 minutes after SAIC. When the time is up, there is soup in the fish plate, remember to pour it out, it is blood water, after pouring out the blood water with a fishy smell, put coriander on the fish, a little shredded green onion, and cut a few shredded green and red peppers beautifully. Drizzle with the seasoned sauce and enjoy.

My cousin is a chef, so he told me to be careful when steaming sea bassThe membrane in the fish maw must be buckled and washed, and the gills of the fish must be cleaned.

After the fish fillet is ready, be sure to salt the fish to taste.

Put the fish in the pot for 8 minutes, and be sure to control the time.

Steamed fish must be poured out of the blood.

If you particularly want to eat steamed sea bass, you can follow the above steps and requirements to try the operation, once unsuccessful can be made two or three times, as long as you are willing to study and try, then you will be able to make this dish perfect and delicious.

Buy a fresh sea bass at the supermarket first, and the sea bass sauce for steaming the sea bass. The first step is to wash the sea bass, cut the green onions, ginger and garlic on top of the sea bass, put it in the steamer and steam it for about 10 minutes (remember not to steam it for too long), before coming out of the pot, then put in the sea bass juice, pour it on the sea bass, and then boil a pot of hot oil and pour it on top of the sea bass, you can also sprinkle a little white sesame seeds to garnish, and that's it!