The practice of steaming sea bass is a home cooked method

Step 1: Fish selection: The weight of the fish is best controlled at about 500 grams, and the beauty of the fish plate is secondary, and the key is that the heat of raw and cooked is easier to grasp.

Step 2: Shaping of the fish: After the fish is cleaned up, the backbone of the fish is cut off from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after the fish is steamed, and the lard is smeared on both sides of the fish body, and then dipped in a little white wine.

Step 3: 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.

Step 4: Fish plating: take a large piece of ginger and green onion in the middle, cut it into a long and uniform slender filament, spread it on the fish plate, and then sprinkle some green onion and ginger shreds on the fish after the fish is put into the plate, which is both beautiful and evenly flavored after maturity.

Step 5: Heat of the fish: The heat is the key to steaming fish, as with many steamed dishes, be sure to boil the water in the pot, then put the fish into the pot, steam for 6 to 7 minutes, and immediately turn off the heat.

Step 6: False steaming of fish: The so-called virtual steaming is to turn off the heat, do not open the lid, use the residual temperature in the pot to steam for another 5 to 8 minutes before leaving the pot, and pour the prepared soy sauce, vinegar and a little clear oil all over the fish.

If you don't understand a problem, ask more, practice and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

Ingredients: 1 sea bass.

Excipients: 1 white green onion, appropriate amount of ginger, 2 cloves of garlic, 1 teaspoon of sugar, 1 tablespoon of cooking wine, appropriate amount of sesame oil, 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce.

1. Remove the scales, gills and internal organs of the perch and clean it repeatedly.

2. Smear a small amount of salt and cooking wine on the whole fish, stuff the fish mouth with shredded green onions, and marinate the ginger slices for one hour to taste.

3. Cut the green onions into thin strips, soak them in cold water and remove them.

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

5. Mix the sauce again, 2 tablespoons of extremely fresh soy sauce, a teaspoon of sugar, a few drops of sesame oil, and add an appropriate amount of water.

6. Put the marinated fish into the pot together with the marinade, and steam for about 10 minutes after boiling the water over high heat.

7. After steaming, take it out, remove the green onion and ginger, drop it into the marinade soup, and re-spread the green onion, ginger, garlic, and red pepper shreds.

8. Pour the seasoned sauce on the top of the fish with a spoon.

Heat a spoonful of vegetable oil and pour it on top of the green onion, ginger and garlic to make it fragrant.

10. The finished product is as follows.

The steps are as follows:1. Wash the sea bass, remove the internal organs, cut the flower knife on both sides, and smear the sea bass evenly with cooking wine on both sides.

2. Stuff the fish belly with shredded ginger and green onions, boil water, put in the fish, steam for 8 minutes, pour two spoons of steamed fish soy sauce, a spoonful of vinegar, a little salt, sugar, and half a bowl of water into the bowl.

3. Take out the fish, throw away the green onion and ginger, pour the soup on the fish, if you eat at home without changing the plate, you can tilt the plate directly, and the fish will slide into another plate.

4. Stir well, take out the steamed fish and put it on a plate, put the shredded carrots and green onions, pour the adjusted sauce, and drizzle with hot oil.

A home-cooked way to make steamed sea bass.

Steamed sea bass. [Material].

1 sea bass, steamed sea bass and steamed fish.

Soy sauce (50ml), cooking wine (2 tsp), oyster sauce (2 tsp), green onion, ginger slices (5g), lemon (1 piece), salt, oil (to taste) and tempeh (a please).

Method] Prepare the fish, stuff the fish belly with green onions and ginger slices, and marinate for a while with salt, lemon juice and cooking wine.

Sea bass. Please click Enter a description.

2.Mix the steamed fish soy sauce and oyster sauce into a sauce and steam with the fish for 10 minutes.

3.Heat the oil and pour it over the surface of the steamed sea bass.

Sea bass. Please click Enter a description.

Steamed sea bass ingredients.

Sea bass, green onions, coriander, sea bass body is elongated and flattened, generally 30 40 cm long, weight 400 1000 grams, distributed in the western Pacific Ocean, the coast of China are produced, the Yellow Sea, the Bohai Sea is more. It is one of the common economic fish species and is also a species for the development of marine aquaculture. The main production areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands, etc., the fishing season is spring and autumn, and the peak fishing season is in October and November every year.

Steamed sea bass recipe one.

Ingredients: Sea bass (1 piece, 700 grams), refined salt (a little), peanut oil (40 grams), shredded ginger (15 grams), green onion (2 pieces).

Production process] 1. Slaughter the sea bass, remove the internal organs, and wash it. Pour salt, ginger and peanut oil into the sea bass belly. Put two or three green onions at the bottom of the plate, and put the sea bass on top of the green onions.

2. Then stir well with shredded pork, shredded mushrooms, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, smear it on the fish, steam it over water for ten minutes, take out half of the original juice after cooking, add shredded green onions and pepper and put it on the fish, then burn the lard and pour it on, and add a little bit of soy sauce wine.

Steamed sea bass recipe 2.

Steamed sea bass. Please click Enter a description.

Ingredients: 1 kg of fresh sea bass, 1 2 cups of shredded green onion, 4 tbsp shredded ginger, 1 tbsp shredded green and red pepper.

Seasoning A] 1 4 tsp salt, 1 tbsp wine, 4 green onions, 4 slices of ginger, [Seasoning B].

1 tbsp water, 1 2 tbsp white powder, a few drops of sesame oil.

Production process] 1Wash the sea bass and marinate it with seasoning for half an hour.

2.Place on a plate and steam for 10 minutes.

3.When the pot is hot, add the soup of the steamed fish to the shredded green onion, ginger and green and red pepper to boil, thicken it with seasoning B and pour it on the fish, and drip a few drops of sesame oil to serve.

Features] This method is a cooking method with less oil and less salt, using fish juice and wine, green onion and ginger to increase the flavor.

Steamed sea bass recipe three.

Ingredients: sea bass, green onions, ham and mushroom pieces.

Excipients: salt, pepper, rice wine, steamed fish soy sauce.

Steamed sea bass. Please click Enter a description.

Steps. 1. Clean up the sea bass and wipe it dry.

2. Rub well with salt, pepper and rice wine and marinate for half an hour.

3. Soak the mushrooms, slice the round ham, slice the ginger and cut the green onion for later use.

4. Stuff the green onion into the belly of the fish, the ginger slices are stacked, the ham and mushroom pieces are surrounded by the periphery, the steamer is boiling, put it on the plate, steam for 10 minutes, turn off the heat, and then steam for eight minutes, take out the plate, remove the ginger slices, pour the steamed fish soy sauce, start another pot, burn a little cooking oil, pour it on the fish and sprinkle the green onion shreds.

Hello dear, happy to serve you, the steps of the practice of steaming sea bass are 1One sea bass, gutted and cleaned. 2.

Cut the ginger and green onion into thin strips, put the ginger shreds, green onions, cooking wine, salt and marinate for 10 minutes. 3.Spread the shredded green onion and ginger under the fish, bring the water to a boil, put the marinated fish into a steaming tray, steam for 8 minutes on high heat, turn off the heat and simmer for two minutes.

4.Bring out the fish, pour out the steamed juice, pinch out the shredded green onion and ginger, and drizzle with the steamed fish soy sauce. 5.

In another pot, add shredded green onions in hot oil and fry the scallion oil, pour it on the steamed sea bass, and sprinkle with shredded green onions and wolfberries. A tender and smooth steamed sea bass is ready.

I hope it can help you, and I am sure that you will succeed. Have a great day!

Ingredients: 1 sea bass.

Excipients: 10 teaspoons of vegetable oil, 3g of salt, 1 teaspoon of sesame oil, 2 teaspoons of steamed fish soy sauce, 4 teaspoons of Weijixian, 3g of rock sugar, 20g of green onion, 10g of ginger, 20g of red pepper, 2 teaspoons of Guangdong rice wine, 1g of white pepper, appropriate amount of purified water.

Preparation of steamed sea bass.

1. Ingredients: sea bass accessories: vegetable oil, salt, green onion and ginger, extremely fresh, rock sugar, red pepper, sesame oil, Guangdong rice wine, white pepper, steamed fish soy sauce.

2. Wash the green onion, ginger and red pepper and cut into shreds and sections.

3. Clean the sea bass and cut it with a knife on the back of the fish.

4. Spread evenly with salt, white pepper and Cantonese rice wine, sprinkle with green onion and ginger and marinate for 10 minutes.

5. Bubble the green onion, ginger and chili shreds with water, and mix them with extremely fresh, steamed fish soy sauce, rock sugar and purified water, a little salt and sesame oil.

6. Add water to the steamer and bring to a boil, and put the sauce bowl on the lower layer.

7. Add the marinated sea bass on top and steam over high heat for 10 minutes.

8. Take out the steamed sea bass.

9. Pick up the green onion and ginger, pour out the steamed fish water, and sprinkle the soaked green onion, ginger and red pepper shreds.

10. Heat the oil in a pan, boil the oil until it is 10 hot, and pour the hot oil on top of the sea bass.

11. Pour over the steamed sauce.

1.Wash the sea bass, pour cooking wine and salt and smear evenly, brush with cooking oil, put green onions and ginger, boil water in a pot, put the steaming grate and sea bass, and steam over high heat for eight minutes; 2.Seasoning sauce, add salt, pepper, steamed fish soy sauce, cooking wine, small grinding sesame oil to the bowl and mix well, cut green onions, ginger, green and red peppers; 3.

Take out the sea bass, pour off the excess water, take out the ginger and green onions, pour the adjusted sauce, place the green onions, ginger, green and red pepper shreds in turn, put oil in the pot, heat until smoking, and pour the sea bass. [than the heart] [than the heart] [than the heart].

Please be careful when using knives, dear [Bikoin].

Preparation of steamed sea bass.

Ingredients: 600g sea bass.

Excipients: 1 tablespoon of lard, a pinch of salt, an appropriate amount of steamed fish soy sauce, an appropriate amount of cooking wine, an appropriate amount of ginger, an appropriate amount of green onions, and 2 millet peppers.

2. Cut the green onion into sections, remove the seeds and shred the millet pepper, cut the ginger into shreds, spread half of the ginger shreds on the fish plate, put the fish on the ginger shreds on the plate, and spread the other half of the ginger shreds and millet peppers on the fish.

3. After the water in the pot boils, put in and steam for 8 minutes.

4. After steaming, pour out the juice.

5. Pour the steamed fish soy sauce over the fish and put the green onion knots.

6. Heat the lard.

7. Pour hot oil over the fish.

8. Pour out the juice again, mix with the juice in step 4, add a little salt and stir well, and finally pour the soup on the fish.

9. Finished products. <>

Here's how to make steamed sea bass:Ingredients: 1 sea bass, 2 tablespoons vegetable oil, 2 tablespoons steamed fish soy sauce, 1 piece of ginger, 2 shallots.

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 the woks in an appropriate amount of oil, 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. Dan nonsense.

The home-cooked recipe for steaming sea bass is as follows:Ingredients: sea bass, green onion, smoldered millet spicy, ginger slices, salt, cooking wine, steamed fish and soy sauce, etc.

1. Clean the sea bass and make a few knife cuts on the fish at an angle. Shred the green onion and millet pepper and set aside.

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

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

4. Bring the water to a boil, put the fish in the steamer and steam over high heat for 6 minutes. After 6 minutes, turn off the heat and simmer for another 2 minutes.

5. After two minutes, take out the fish and pour in the steamed fish soy sauce, put the shredded green onion and millet pepper on top, and drizzle with hot oil.

Ingredients Preparation:400 grams of sea bass per piece.

Appropriate amount of enoki mushroom

Appropriate amount of cooking oil, appropriate amount of shredded ginger

Appropriate amount of steamed fish soy sauce, appropriate amount of millet pepper

Appropriate amount of green onionRecipe Preparation:

1.Prepare the materials in the picture, wash the enoki mushrooms, shred the ginger, chop the millet pepper, and shred the green onion for later use....<>

2.The sea bass is cleaned after being bought, the internal organs are removed, the back of the fish is cut open, and the body of the fish is cut obliquely...Cut it and drain it for later use....

3.Spread the enoki mushrooms on the bottom of the plate and set aside.

4.Then put the fish on a plate with enoki mushrooms and spread with chives and ginger slices!

5.Pour an appropriate amount of water into the steamer and bring to a boil...

6.Then put the fish in a steamer and steam it on high heat for 10 minutes....

7.After the fish is steamed, take it out while it is hot and pour out the steamed fish water, then pour in the steamed fish soy sauce and spread in the ginger shreds and millet pepper ginger shreds for later use!

8.Heat an appropriate amount of cooking oil in a pot and <>