200g square ham, 500g sea bass, 10g ginger, 5g green onion, 3 tsp soy sauce, salt and oil to taste, 2 tsp cooking wine

Methods

Clean the sea bass and take care of the internal organs, cut off the fish from the spine to the abdomen (keep a part of the fish without cutting off), and marinade it for 10 minutes with salt and cooking wine.

2. Cut the square ham into slices, slice the scallions, and slice the ginger. Place a layer of ginger slices on a plate. Stuff the sliced ham and scallions into the opening of the fish and place the fish on top of the ginger slices.

3. Steam the fish for about 10 minutes, then pour in soy sauce and a layer of hot oil.

Practice 1

Making Ingredients

Raw Materials

(Various) Fish One Tail

Steamed Fish

Accessories

Shredded green onion, shredded ginger, shaoxing wine, shredded green and red peppercorns, light soy sauce, vinegar, board oil, vegetable oil, oyster sauce

Making Procedures

Step 1: Selection of Fish: Fish Weight It is best to control the weight of the fish in the 500 grams or so, placed in the fish plate beauty is secondary , the key is to cook the fire is easier to grasp.

The second step: fish shaping: clean the fish, with a knife will be fish spine from the belly cut off, you can prevent the fish steamed, due to the contraction of the fish bone and make the fish deformed, in the fish on both sides of the body smeared with lard, and then dipped in a little white wine.

5 sheets

Steamed Fish

Step 3: Seasoning the Fish: Put a little meat grains into the belly of the fish after mixing it with a bit of soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms, which will make the fish taste fresher as well as make the steamed fish look full.

The fourth step: the fish plate: take a large piece of ginger and scallions in the middle, cut into long and short uniform long thin silk, spread on the fish plate, the fish into the plate and then sprinkle some of the fish on the body of the scallion and ginger silk, ripe and even after both the beauty and flavor.

The fifth step: fish fire: fire is the key to steamed fish, as with many steamed dishes, be sure to boil the water in the pot, and then the fish into the pot, steamed for 6 to 7 minutes immediately off the fire.

Sixth step: the fish virtual steam: the so-called virtual steam is to turn off the fire, do not open the lid of the pot, the use of the residual temperature of the pot to steam for another 5 to 8 minutes after the pot, will be ready to soy sauce, vinegar, and a little bit of oil drizzled all over the fish body can be.