The easiest way to make steamed sea bass, the easiest way to make steamed sea bass

Preparation of steamed sea bass.

1. Prepare materials: sea bass, salt, rice wine, ginger, steamed fish soy sauce, shallots, peanut oil;

2. First of all, clean the sea bass, then cut the shallots into sections, and shred the ginger for later use;

3. Cut a few cuts on the cleaned sea bass, then smear it with even rice wine and salt, then add the chopped green onion and ginger shreds to the belly of the fish and marinate for about 10 minutes;

4. Boil water in a pot, then add the marinated sea bass to the steamer and steam over high heat for about 6-8 minutes, this time can be set according to the size of the fish;

5. After the sea bass is steamed, remove the steamed fish juice, and then put the chopped green onion and ginger shreds on the fish, so that the smell can be removed;

6. Heat the oil in the pot and pour it directly on the fish, and then smear it evenly with steamed fish soy sauce before you can eat it directly.

Precautions for steaming sea bass.

1. There is no need to add other seasonings when steaming fish, mainly because it has been marinated with salt, and there is also salt in the steamed fish soy sauce, so there is no need to put additional salt and soy sauce.

2. Some people think that adding sugar can make the dish taste fresher, but this is only for some ingredients, such as steamed sea bass, which is not needed, because the steamed fish soy sauce itself is sweet, and adding sugar will change the taste of the fish.

3. When steaming sea bass, you can marinate it or not, and it will be more flavorful when marinated, so that the taste will be more delicious when steamed.

4. Before steaming the fish, make a knife on the back of the sea bass, the deeper the knife edge, the fish will turn up, so that the steaming state will be better.

5. When steaming sea bass, it is best to steam the fish at one time, if it is steamed twice, the fish will become old, and the seasoning inside will also enter the water vapor, which will cause the taste of the fish to deteriorate.

Steamed sea bass. Ingredients:

1 sea bass (about 500 grams), half a green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of steamed fish soy sauce, appropriate amount of oil.

Cooking steps:1Remove 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.

2.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.

3.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.

4.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.

5.Heat oil in a pan and pour over the fish.

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

Recipe Tips: Steam for a few minutes after turning off the heat to get rid of the fishy smell, steamed fish soy sauce has salt in it, so pay attention to the amount of salt applied to the fish.

Materials. Sea bass 1 piece.

3 green onions. Ginger 1 piece.

2 tablespoons steamed fish soy sauce.

2 tablespoons cooking wine.

1 teaspoon of salt.

Vegetable oil to taste.

Steps. 1. Clean the sea bass, draw a few knives on both sides of the fish body, 2. Wash the green onion and ginger, cut half of the green onion into thin strips (soak in cold water for later use), and cut half into sections; Ginger halves shredded and half sliced.

3. Smear the fish with salt, pour in cooking wine, then put ginger slices and green onions, put some on the belly and bottom, and marinate for 15 minutes to remove the fishy smell.

4. Remove the ginger and green onion segments of the pickled fish, pour out the cooking wine, re-put the cooking wine and new ginger slices, put them in the preheated steam oven, select the pure steaming mode, steam at 100 degrees for a minute, and simmer for 2 minutes.

5. Heat oil in a pot.

6. After the fish is steamed, pour out the steamed fish soup, remove the green onions and ginger slices used in the steamed fish, pour the steamed fish soy sauce while it is hot, and then put the shredded green onion and ginger.

7. Pour hot oil on top of the fish and eat it hot.

As follows:

Ingredients: 1 sea bass (625g), appropriate amount of steamed fish soy sauce, 1 piece of ginger, 1 handful of green onion.

1. Wash the sea bass, cut the ribs with a celery knife, put the fish on a plate, and spread the ginger slices on the fish.

2. Put the fish into the middle and lower layers of the steaming oven, no need to preheat, start the pure steaming function, and steam at 100 degrees for 13 minutes.

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

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

5. Pour the hot oil on the green onion section of the fish plate on the grinding wheel. The steamed fish is not only tender in taste, but also has no fishy smell.

The easiest way to make steamed sea bass is as follows:Ingredients: sea bass, soy sauce, cooking wine, oyster sauce, green onion, ginger, lemon, salt, oil.

1. Arrange the fish thoroughly, stuff the fish belly with green onions and ginger slices, and marinate for a while with salt, lemon juice and cooking wine.

2. Cut the ginger and green onions.

3. Split the green onion segments from the middle, and place the ginger slices and green onion segments on both sides of the cut fish back.

4. After the water in the pot boils, mix the steamed fish soy sauce and oyster sauce into a sauce, and steam it with the fish for 10 minutes.

5. Heat the oil and pour it on the surface of the steamed sea bass.

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.

Steamed sea bass. Ingredients: sea bass, green onion, ginger and garlic, millet spicy, cooking wine, steamed fish drum oil, seafood light soy sauce.

The steps are as follows:1Remove the fins and remove the membrane in the belly of the fish (these two places in the family register are the most fishy). Check the gills of the fish again, wash the perch, and put a knife on the front and back.

Stuff the fish maw with slices of green onion and ginger. Smear the body of the fish with salt, and put green onion and ginger slices on the bottom of the plate and on the fish. Add two caps of cooking wine and marinate for 15 minutes.

2.Pour out the marinated cooking wine and green onion and ginger, re-insert the green onion and ginger slices at the bottom of the bowl, and put the ginger slices on the fish. Boil the water and steam the fish for 5-10 minutes.

3.Pour out the water from the fish plate, remove the green onion and ginger, and drizzle two spoonfuls of steamed fish drum oil. Add shredded green onion and ginger, spicy millet, and drizzle with hot oil.

As follows:

Ingredients: 1 sea bass, 50 grams of dried chili, 50 grams of wild pepper, 5 cloves of garlic, 1 piece of ginger, appropriate amount of steamed fish soy sauce, 2 green onions, appropriate amount of cooking wine, appropriate amount of salt.

Method: 1. Prepare the raw materials in advance.

2. After washing the sea bass, cut it into two halves connected by the back from the abdomen, draw a knife on the fish, and use cooking wine, ginger slices, and salt to remove the fish.

3. Chop the wild pepper, chili pepper, garlic and ginger respectively, and cut the green onion into flowers for later use.

4. Heat a little oil in the pot, fry the wild mountain hidden pepper and dried pepper with garlic and ginger respectively to make chili sauce, remove and set aside.

5. Put the delicious fish on the plate, pour the fried chili sauce on both sides of the fish, and at the same time pour the steamed fish soy sauce, and steam it in the steamer over high heat for 15 minutes.

6. Spread a layer of chopped green onions after cooking, pour hot oil on top of the chopped green onions and serve.

The home-cooked recipe for steaming sea bass is as follows:

Ingredients: 1 sea bass.

Excipients: 4 chives, 1 piece of ginger, 1 chili pepper, appropriate amount of steamed fish soy sauce.

1. Remove the scales of the perch, wash it, and pick up two knives on the back of the fish, because the back of the perch is relatively thick and difficult to cook, and then wipe the blood with a clean cloth or kitchen paper.

2. Drain two broken chives into the plate, this is to make space at the bottom of the sea bass and heat it evenly.

3. Spread the sea bass, stuff a few slices of ginger into the belly of the sea bass, and a broken chive chives to remove the smell, steam the sea bass on high heat for 8 minutes, and steam the lead on the left and the right (depending on the size of the fish), and then take it out for later use.

4. During the period, cut the ginger shreds, shredded green onions, cut the shredded ginger and green onions and soak them in water, so as to keep the shape and color of the ginger and green onions beautiful, and the shredded green onions can be soaked more curved and beautiful.

5. After the fish is taken out, if there is too much fish soup on the plate, you can pour off the part, then put the chopped green onions, ginger shreds, hot oil in the pot, pour the oil onion shredded ginger and the fish, and finally pour the steamed fish soy sauce.