How to make the best soup for steamed sea bass?

You can add a little vinegar, a little sesame seeds, a little ginger, a little chili pepper and a little oyster sauce to make it more delicious, this sauce is very good.

I think I should stew the soup and add some of my favorite ingredients, as well as some ginger slices to remove the fishiness, so that the sea bass soup is very delicious.

Put the steamed fish soy sauce in a bowl, stir the oyster sauce well, then add some chili oil, you can add a red pepper.

Method of steaming sea bass seasoning sauce: Take a small bowl, add 2 spoons of steamed fish soy sauce, 1 spoon of light soy sauce, 1 spoon of sugar, white pepper, salt, appropriate amount of chicken essence, and 50ml of warm boiled water and stir well.

Preparation of steamed sea bass:

Ingredients: 500 grams of sea bass.

Ingredients: 1 piece of ginger, a little green onion, 2 dried red peppers, sauce.

Specific steps: 1. Remove the scales, gills and internal organs of the perch, and clean it.

2. Cut a small incision along the back of the fish with a knife to prevent deformation after steaming, cut three knives on both sides of the fish body, put ginger slices and green onions into the fish maw, and salt the whole body to marinate.

3. After a while, add cooking wine to marinate for about 20 minutes.

4. Shred some ginger and green onions, soak in warm water until bent.

5. The disc enlarges the green onion segment and the ginger slices are at the bottom to facilitate air circulation.

6. Put the marinated sea bass.

7. After the water in the cauldron is boiling, put the sea bass on the steaming sheet, and then put the juice on the top.

8. Cover the pot and steam over high heat for 8-10 minutes, and steam for 5 minutes.

9. Pour out the juice from the steamed fish plate (the fishy smell is heavy), move it into a clean fish plate, and sprinkle with shredded ginger and green onions.

10. Pour in the steaming sauce, heat the oil in another pot, then splash it on the fish, and add the dried red pepper cut with scissors to decorate.

Fish and meat food is very common in people's daily diet, among many fish, sea bass is one of the most commonly eaten freshwater fish, and sea bass has a lot of functional nutrition, so if you want to supplement the nutritional value of sea bass as much as possible, steaming is the best way, but some people feel that this use method is too light, and they will eat it with some dipping sauce. So, how to adjust the homemade steamed sea bass sauce?

First, how to adjust the homemade steamed sea bass sauce? Remove the internal organs and scales of the sea bass, clean it, cut it diagonally on the body, cut the green onion into chopped green onions and shredded green onions, and slice the ginger. Mix the cooking wine and salt and spread it evenly on the fish, put some ginger slices and chopped green onions on the bottom of the plate, then put the fish, and put chopped green onions and ginger slices on the fish.

Boil water in a pot, add the fish and steam for 8 to 10 minutes, turn off the heat and steam for another 3 to 5 minutes. Pick out the green onion and ginger from the steamed fish plate and discard it, discard the excess soup from the plate, and sprinkle the shredded green onion on the fish. Heat oil in a pan and pour over the fish.

Then pour the steamed fish soy sauce into the pot, add a little water to boil and pour it on the fish.

Second, eating fish is nothing more than the word "fresh", and steaming is the best way to experience the "fresh" cooking method of fish. If you think that steamed fish is just a matter of steaming in a pot, then you are very wrong, saying that you don't know how to eat is light, you are simply ruining God-sent food. The preparation of steamed fish is also a science, from the selection of fish to the ingredients, from the plating to the pot, from the heat to the steaming, every step is exquisite.

Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantee of the "freshness" of steamed fish, and you must not be sloppy.

How to make homemade steamed sea bass sauce? Seasoning of fish: Mix a little meat into a little soy sauce, sesame oil, salt, minced ginger and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the taste of the fish fresher, but also make the steamed fish appear full.

Fish plating: take a large piece of ginger and green onion in the middle, cut into a long and uniform slender filament, spread it on the fish plate, put the fish into the plate and then sprinkle some green onion and ginger shreds on the fish, which is both beautiful and evenly flavored after maturity. Fish Heat:

Heat is the key to steamed fish, and as with many steamed dishes, be sure to turn off the heat immediately after the water is boiled in the pot and then put the fish in the pot and steam for 6 to 7 minutes.

There are two ways to prepare the juice for steamed sea bass. The first is to pour the steamed fish soy sauce and oyster sauce into a bowl, stir well and pour directly over the steamed fish. The second is to heat the oil in a wok and add minced garlic until fragrant, then add light soy sauce, salt, chicken essence, steamed fish soy sauce, oyster sauce and water starch, cook until slightly sticky, and then pour over the fish.

How to make the juice of steamed sea bass The juice of steamed sea bass can be made directly or boiled in a pot. Direct preparation is to pour the soy sauce, oyster sauce, salt, and chicken essence of the steamed fish into a bowl, stir well, and pour it directly on the steamed fish; Add light soy sauce, oyster sauce, salt, chicken essence and a small amount of water and cook until the soup thickens and then pour over the fish.

The body of the steamed sea bass is cut with a knife and then marinated in ginger, leeks and cooking wine for half an hour, which removes the fishy smell of the fish and makes the fish more tender. Salted fish can be left unsalted, as it will need to be soaked with liquid later. After the fish is steamed, the soup needs to be discarded, otherwise there will be a fishy smell, and there will be clear water in the soup.

The time for steaming sea bass is generally about 15 minutes of steaming in boiling water, which can not only ensure that the fish is steamed, but also ensure that the fish is fresh and tender. If the time is too short, the fish may not be fully steamed, and the microorganisms and parasites inside cannot be completely killed, which is not good for health.

If you want to make your own sauce, it's also possible, but the taste will be different. In general, larger restaurants will add seafood sauce to steamed fish (different restaurants do this differently). Generally, seafood juice should be boiled.

Light soy sauce, dark soy sauce, water, salt, monosodium glutamate, chicken essence (or chicken broth powder), green onion, ginger, celery, coriander, carrots. Put the pot on medium heat, cook for 40 minutes, and then you have the hoisin sauce, which is what you call it"Steamed fish sauce", which is what restaurants call hoisin sauce.

If you are making steamed fish, many people will choose steamed fish soy sauce because it is really rich in flavor, and even the hands of people with disabilities can make delicious steamed fish. However, it should be noted that after the fish is steamed, the juice should be discarded, and then the steamed fish soy sauce should be added, otherwise the fish will have a fishy smell. After adding the steamed fish soy sauce, it is best to add a little chopped green onion or green onion and splash it with oil, which can not only stimulate the fragrance of the steamed fish soy sauce, but also make the mixture of scallion oil and steamed fish soy sauce more delicious.

Pour in light soy sauce, the taste is very fresh, cooking wine, add some sugar, stir well. First, it is best to melt with boiling water, second, use extremely fresh, third, add some green onion rings, fourth, sprinkle some white sesame seeds, and fifth, sprinkle a little coriander.

Steamed sea bass is very delicious, so how to adjust the juice of steamed sea bass?

01 Prepare a little lean meat, wash it and cut it into pieces.

03 Prepare a small bowl, add an appropriate amount of starch and a little cold water, stir well, and mix into water starch.

04 Heat the oil in the pan, add ginger, garlic and chili peppers to stir until fragrant, then pour in the meat foam and stir-fry, then add a little bean paste, sesame oil and sesame oil, and stir well.

05 Then pour the water starch into the pot and pour the prepared sauce directly over the sea bass.

2 tablespoons of soy sauce, a teaspoon of sugar, a few drops of sesame oil, an appropriate amount of water and mix well.

1 root, ginger: appropriate amount, garlic: 2 cloves, sugar:

1 teaspoon, cooking wine: 1 tablespoon, sesame oil: to taste, vegetable oil:

2 tablespoons, soy sauce: 2 tablespoons.

1. Remove the scales, gills and internal organs of the sea bass and clean them repeatedly, and then tilt the slice knife on the fish.

2. Smear the whole body of the fish with a little salt, then pour in cooking wine, sprinkle with shredded green onions, and marinate the slices of ginger for one hour to taste.

3. Cut the green onions into thin strips, soak them in cold water for a while, then take them out and drain them for later use.

4. Slice the ginger into thin strips, shred the red pepper, and slice the garlic.

Mix a spoonful of soy sauce, a teaspoon of sugar, a few drops of sesame oil, and an appropriate amount of water for later use.

6. Put the marinated fish into the steamer together with the marinade, then boil over high heat and steam the jujube for about 10 minutes.

7. After steaming, remove the green onion and ginger and marinade soup, re-spread the green onion, ginger, garlic, and red pepper shreds, and then pour in the prepared soup.

8. Finally, drizzle with hot oil and serve.

Steamed sea bass can be made using ingredients such as sea bass, carrots, steamed fish soy sauce, and rice wine.

Ingredients: 1 sea bass.

Accessories: a spoonful of oil, a pinch of salt, a piece of ginger, a carrot, 20 grams of steamed fish soy sauce, 20 grams of rice wine, more than a dozen Sichuan peppercorns, and a little chopped green onion.

1. A fresh sea bass, about a pound in size.

2. Remove the head and tail of the perch, cut it from the back, and do not cut off the belly.

3. Add 10 grams of salt, 20 grams of rice wine, 20 grams of steamed fish soy sauce, more than a dozen Sichuan peppercorns, a little green onion, and marinate for half an hour.

4. When marinating the fish, make meatballs for soup, add a little carrot and salt to the meat.

5. Squeeze out the meatballs with the tiger's mouth.

6. Put it on a plate.

7. Cut the yam into hob pieces.

8. Cut the carrots and ginger into diamond-shaped slices.

9. Arrange the marinated sea bass.

10. Pad carrot and ginger slices at the bottom for later use.

11. Place the sea bass on the steamer.

12. After boiling, steam for 10 minutes.

13. Bring the steamer down.

14. Don't pour out the soup of steamed sea bass, fry the ginger shreds in a frying pan, pour in light soy sauce and bring to a boil, pour on top of the sea bass, and sprinkle with chopped green onions.

Notes:

1. The sea bass must be fresh, so that it will taste good;

2. If the fish is relatively large, you can increase the steaming time appropriately, and make a flower knife on the fish to absorb the flavor.

Summary. How to cook sea bass soup: 1Wash and cut the fish into pieces and put them in the pot, and slice the green onion and ginger into the pot.

How to cook sea bass soup: 1Wash and cut the fish into pieces and put them in the pot, and slice the green onion and ginger into the pot.

2.Continue to add spices and stock to the pot and cook for 10 minutes.

3.Add an appropriate amount of salt to the pot and wait for the salt to blend into the soup and then come out of the pot.

In addition, white pepper must be indispensable in making sea bass soup, which can remove the fishiness and improve freshness, highlight the freshness and sweetness of the fish, and make the taste of the fish soup stronger.

In addition, white pepper must be indispensable in making sea bass soup, which can remove the fishiness and improve freshness, highlight the freshness and sweetness of the fish, and make the taste of the fish soup stronger.

That's how to make sea bass soup.