Steps of sea bass steaming

Since it is steamed, then the fish must be fresh, and the fish I use here has been slaughtered and processed by the merchant, and then we will start to operate.

1.The meat on the back of the fish is thicker, so first cut the back of the fish and thinner the back, so that it is cooked more evenly and can be consistent with the raw and cooked parts of the fish maw.

After cleaning again, we remove the fishy smell of the fishy, pinch out the juice of green onion and ginger, and then apply it to the fish, there is no need to add salt here, this step is mainly to remove the fish.

Cut the green onion into long sections, place them at the bottom of the plate, and put the sea bass on them, so that the bottom of the fish can be breathed, steamed more evenly, and cooked more evenly.

2.Steamed sea bass has strict requirements for steaming. The water must be wide and the fire is full of steam, so the whole process must be turned on the fire, and the pot can not be lifted halfway, otherwise the meat is not fresh and tender enough, and the sea bass will be put in the atmosphere in the steamer.

More than a pound of sea bass should be steamed for about 8 minutes, and the meat will become old if the steaming time is too long.

In the gap of steamed fish, we will prepare some side dishes, ginger cut into thin strips, green onions are also cut into shreds, and if you like to eat spicy, put some millet peppers, I will not put them here, after cutting, soak in clean water.

After 8 minutes, we take out the steamed sea bass and pour out the soup at the bottom of the plate, the soup is fishy, so be sure to pour it out.

Then place the shredded green onion and ginger you just prepared on the fish.

3.Heat the oil again until it smokes, which is 7 into a hot oil temperature, and then pour the hot oil on the green onion and ginger shreds to stimulate the fragrance.

Finally, the steamed fish soy sauce is poured over the fish, and some people say that the steamed fish soy sauce is poured on the side. I think it's easier to absorb the flavor when poured on the fish, and the color is slightly yellow.

So you can eat it!

As we all know, fish soup or steaming has high requirements for the freshness of fish, and it has long been mentioned in the Water Margin that when Song Jiang and Li Kui first met, Song Jiang wanted to drink fresh fish soup, and tasted that it was not fresh fish in one bite, so this story tells us that making friends with the person who drinks fresh fish soup when we meet for the first time, and in the end he will poison you (not), this story tells us that it is better to make steamed sea bass with fresh fish.

So have you learned this steamed sea bass today?

Steamed sea bass is an authentic method, the steps are clear and simple, and the fish is delicious and smellless!

1. The cooking skills of steamed sea bass are mainly steamed dishes, and the taste is light.

3. Let's start with the ingredients you need:

Sea bass, ginger, green onions, steamed fish with soy sauce, red pepper.

4. Cut off the fins of the perch first, cut it along the keel, but do not cut it, press the fish down, and then put a flower knife on the fish.

5. Shred the ginger and green onions, put them together in a basin filled with water, and put the changed fish into it, which can play a role in removing the fish. Cut some red pepper and green onion and put it in a pot.

6. Soak the sea bass in green onion and ginger water for 20 minutes, then drain the water. Put two chopsticks on the bottom of the plate, so that the fish is heated evenly, and then put the fish on it, and put ginger slices on the fish to remove the fish.

7. Put it in a boiling steamer and steam on high heat for 8 minutes. When the time is up, take the fish out. Pour out half of the soup of the steamed fish, remove the ginger slices, pour in the steamed fish soy sauce, put the green onions and shredded chili peppers, remember to pull out the chopsticks, and then pour hot oil on them to stimulate the fragrance, and a very delicious pot of steamed sea bass is ready.

8. Sea bass has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with insufficient liver and kidney.

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Ingredients: 750g sea bass (Japanese sea bass, flower sea bass), 2 spicy millet, 30g green onion (green part), 10g ginger, 2 tablespoons cooking wine, 2 seasoning tablespoons salt, 3 seasoning tablespoons light soy sauce, sugar-seasoning spoon, a little sesame oil, 30g cooking oil, 2 tablespoons purified water.

Steps: 1. Remove the scales and internal organs of the sea bass and clean it, and make a knife on each side of the back. Drizzle with cooking wine, smear with salt and marinate for 30 minutes.

2. Wash the green onion and cut it into slender shreds and soak it in ice water, cut half of the ginger into shreds, generally slice it, and cut the millet into spicy circles.

3. Put a few slices of ginger on a plate.

4. Put the marinated sea bass, put a few slices of ginger in the belly of the fish, and put shredded green onions and ginger on the surface.

5. After the water is boiled, steam for 8 minutes to destroy the stool or so.

6. Mix a bowl of juice, light soy sauce, sugar, sesame oil, and purified water during the steaming process.

7. After the fish is steamed, take it out, pour out the coarse water that has been steamed, remove the green onion and ginger shreds, and put the green onion and ginger shreds again, and the millet is spicy.

8. Pour the sauce, heat the oil pan until it smokes, and pour the hot oil on the fish.

9. Finished products. <>

The correct way to steam sea bass is as follows:Ingredients: 1 sea bass, 2 millet peppers, 1 ginger, 2 green onions, 1 spoon light soy sauce, 1 spoon cooking wine.

1. Prepare the ingredients, tear the green onion into shreds, cut the ginger into shreds, and cut the millet pepper into rings.

2. Clean the sea bass, remove the scales, cut it well, remove the main spines, and divide it into four pieces.

3. Add the ginger shreds.

4. Add 1 tablespoon of cooking wine and marinate for 10 minutes.

<>6. Steam for 10 minutes on a cold water stove.

7. Remove the previous ginger, pour out the water for steaming the fish, and put on new shredded ginger and green onions.

8. Add a spoonful of light soy sauce.

9. Pour in hot oil.

10. The fragrance of the virtual finch is overflowing.

Ingredients: 1 sea bass. Excipients: 2 tablespoons vegetable oil, 2 tablespoons steamed fish soy sauce, 1 piece of ginger, 2 shallots.

Steps: 1. Prepare the required materials, and let the stall owner kill the fish when you buy it.

2. Clean the fish and cut three knives diagonally on the fish.

3. Cut the ginger and green onion into shreds and set aside.

4. Then put the fish on a plate, and put ginger slices and green onion white segments on the fish.

5. Add an appropriate amount of water to the pot.

6. Put the fish in the pot.

7. Cover the pot and steam for 10 minutes.

8. Take out the steamed fish, remove the ginger and green onion from the fish, and then pour out the soup of the steamed fish.

9. Spread the ginger and green onion on the fish.

10. Put an appropriate amount of oil in a wok and heat the oil, preferably until it smokes.

11. If you pour hot oil on the fish, there will be a sizzling sound, which proves that the oil temperature is enough.

12. Add an appropriate amount of steamed fish soy sauce.

13. Then it's ready to be served.