How to steam sea bass to be delicious, how to steam sea bass to be delicious

1.First of all, we prepare the ingredients, a sea bass, scrape off the scales, remove the internal organs, cut a few knives on both sides of the fish body, do not cut through when cutting, cut until the fish bone, and then cut the fish into two halves do not slice through, so as not to affect the shape, put it in clean water to wash the blood on the fish body for later use.

2.Cut the white green onion into sections, cut the ginger into slices, evenly place it on the plate, use ginger and green onions to cushion the bottom, and the taste is more fragrant while breathable, and then put the washed sea bass and pour 10 grams of cooking wine to remove the smell.

3.Then we put the fish in the pot and steam it, boil the water in the pot, put the grate, cover the pot, boil the water on high heat and put the fish in the pot and steam for 6 minutes.

4.When steaming fish, we prepare the ingredients, a white section of green onions, peel off the hard core, cut into thin strips, a piece of ginger is also cut into thin strips, a piece of red pepper is also cut into shreds after removing the seeds, a coriander is cut into small pieces, all put together, add water to soak, soak can remove the floating color and spicy taste of the side dishes.

After a few minutes, the fish has been steamed, fragrant and tender, take the fish out of the pot, pour out the soup, pick out the green onion and ginger, the soup is fishy, be sure to pour it out, sprinkle the prepared green onion and ginger shreds.

6.Heat the oil in the pot again, start the pot when the oil temperature is 7, pour the hot oil on the fish, stir up the fragrance of green onion and ginger shreds, and then pour in 20 grams of steamed fish soy sauce.

Hello, 1.Choose a perch of about one catty, cut it from the belly, cut it all the way to the tail, and then cut it from both sides of the spine. 2.

Prepare shredded ginger, green onion knots and cooking wine in a bowl, grab and pinch out the green onion and ginger juice and pour it on the fish, spread evenly inside and outside, and leave it for a while to remove the fishy smell. 3.Steamed sea bass must be served with three shreds, usually ginger, shallots and red peppers, and the shallots are twisted and pinched like this and cut into thin strips.

Slice the red pepper into thin slices, also shredded, and soak in water until naturally rolled. 4.Put ginger slices on the plate and put the sea bass with the fish spine facing up, and the fish will stand on the plate like this.

5.Put the ginger slices, steam the steamer and then put it on the pot, cover and steam on high heat for six to eight minutes. 6.

Whether the fish is tender or not, the key is in this step, and the heat must not be excessive. Then pour out the steamed soup, remove the ginger slices, put three threads, pour hot oil to stimulate the fragrance, and finally pour the steamed fish soy sauce, which is delicious. I hope mine can help you and have a great day!

Summary. Hello dear 1Choose a fresh sea bass, cut the belly, remove the internal organs, and wash it; 2.

Cut off the head, gills and fins; 3.Insert chopsticks into the body of the fish and make a few cuts on each petal of the fish body to help conduct heat; 4.Put the ginger slices into the steamer, put the sea bass into the steamer, put other ingredients (such as sesame oil, chopped green onions, etc.) into the belly of the fish, and then steam it slowly for about 20 minutes, or you can add a little boiling water to steam; 5.

Use the spoon to pick up the fish and place it on a plate, adding the seasoning of your choice (e.g. garlic sprouts, mustard, vinegar, etc.); 6.Drizzle with salt and white vinegar to taste, cook in sesame oil, and enjoy delicious steamed sea bass.

Hello dear 1Choose a fresh sea bass, cut the belly, remove the internal organs, and wash it; 2.Cut off the head, gills and fins; 3.

Insert chopsticks into the body of the fish and make a few cuts on each petal of the fish body to help conduct heat; 4.Put the ginger slices into the steamer, put the sea bass into the steamer, put other ingredients (such as sesame oil, chopped green onions, etc.) into the belly of the fish, and then steam it slowly for about 20 minutes, or you can add a little boiling water to steam; 5.Use a spoon to pick up the body of the fish and put it on a plate, and add the selected seasonings (such as garlic sprouts, mustard, vinegar, etc.); 6.

Drizzle salt and white vinegar to taste, cook with sesame oil, and enjoy the delicious steamed sea bass rented by the Qing people.

Some flavors are different, and you can also season them yourself!!

Here's how to make the delicious steamed sea bass:Ingredients: 1 sea bass, 1 green onion, 8 slices of ginger, appropriate amount of steamed fish soy sauce, 4 tablespoons of cooking wine.

1. Wash the sea bass and control the water, pour in a small amount of cooking wine, and marinate for about 10 minutes.

2. Cut the green onion into thin strips, soak it in a bowl with water and set aside, and roll it up after soaking.

3. Put the ginger slices and green onions in the bottom of the bowl. Stove code.

4. Put in the sea bass, spread it out and steam it most evenly, add enough water to the pot, put the fish after the water boils, cover the pot, start the countdown, put it into the steaming for 7-8 minutes after the pot is boiled, you must control the time, otherwise it will be old.

5. Poke the thickest part with chopsticks, which easily means that it is ripe, remove the ginger slices and green onions, pour out the water in the dish, and put the shredded green onions on the fish.

6. Evenly pour in the steamed fish soy sauce, heat the hot oil, pour the green onion on the shredded green onion, and the steamed sea bass is ready.

Here's how to make steamed sea bass:

Ingredients: 500 grams of sea bass.

Excipients: 30 grams of green onions, 30 grams of ginger, 1 gram of salt, grams of pepper, 10 ml of cooking wine, 25 ml of steamed fish soy sauce, 10 Sichuan peppercorns, 15 ml of peanut oil.

Steps: 1. Scrape the scales and disembowel, remove the internal organs and gills, and then rinse them well. Cut half of the green onion into shredded green onions, cut half of the ginger into sliced ginger slices, and cut half into shredded ginger for later use.

2. Draw a few knives on both sides of the sea bass, coat with salt, cooking wine and pepper, stuff the fish belly with green onions and ginger slices, sprinkle the fish with green onion and ginger shreds, and marinate for about 10 minutes.

3. Add an appropriate amount of water to the steamer and bring to a boil, put the fish into the steamer after the water boils, and steam on high heat for about 8 minutes to turn off the heat.

4. Do not lift the lid immediately, steam for 3-5 minutes, then open and take out the steamed sea bass, pour out the soup in the steamed fish plate, use chopsticks to remove the green onion and ginger shreds on the surface, and then re-sprinkle the fresh green onion and ginger shreds.

5. Heat the wok over medium heat until the palm is hot, pour in peanut oil, put in peppercorns, fry the fragrance over low heat, burn until the pepper oil is hot, pour the hot oil on the fish to stimulate the fragrance, and then pour the steamed fish soy sauce around the fish body.

6. The fragrant steamed sea bass is ready, the fish is tender and delicate, delicious and has no fishy smell.

The steps to steam the sea bass are as follows:

Ingredients: 1 sea bass, appropriate amount of chives, appropriate amount of imitation pure ginger, 3 tablespoons of rice wine, 1 spoonful of steamed fish soy sauce, half a tablespoon of lard, appropriate amount of pepper, etc.

1. Cut the sea bass and half of the ginger and shallots into thin strips and soak them in water for later use (for garnish).

2. Draw a flower knife for sea bass, marinate with half a tablespoon steamed fish soy sauce, chives, shredded ginger, salt Liang Dachang, and pepper for five minutes.

3. Spread the pickled green onion and ginger underneath.

4. Get up from the fish station, sprinkle some shredded chives and ginger on the body, pour half a tablespoon of lard, boil the water in the pot, steam for four minutes, pour out the water in the steamed fish plate, put three tablespoons of rice wine and continue to steam for three minutes.

5. Take out the fish, throw away the green onion and ginger, and pour the soup on the fish.

6. Finally, decorate it, stuff cherry tomatoes in the mouth oak steak, and sprinkle the green onion and ginger soaked in water, if the red pepper looks better.

The delicious steamed sea bass is made as follows:Tools and materials: kitchen knife, cutting board, water, basin, bowl, steamer, sea bass, salt, green onion, ginger, cooking wine, cucumber, chili, sesame pepper, steamed fish soy sauce, cooking oil.

1. Clean the fish and make a few knife cuts on the fish at an angle.

2. Sprinkle in salt and knead evenly, then sprinkle with shredded green onion and ginger.

3. Pour in the cooking wine, spread evenly on the eggplant beams, and marinate for 10 minutes.

4. Put the cucumber segment cut in half into the utensil to support the fish body, which is easy to cook and more flavorful, and put in the marinated fish.

5. Put the fish in the steamer and steam for 20 minutes.

6. Pour out the soup in the stereary after steaming the fish, sprinkle with shredded green onion and ginger, chili pepper, sesame pepper, and drizzle with steamed fish soy sauce.

7. Heat a small amount of food and pour it on the fish with oil.