2 tablespoons of soy sauce, 1 head of garlic, 1 teaspoon of cooking wine, 2 fine scallions,
Steps 1. Freshly slaughtered sea bass and processed clean
2. Fish on both sides of the three cuts, the fish on the body of the first rubbed with cooking wine and then rubbed with salt
3. Fish body on the top and bottom of the yards of Ginger slices, marinate for 10 minutes
4. Pour the excess water in the pan, hot water on the pot to steam for 10 minutes
5. Steam the fish chopped garlic
6. Hot pan into a tablespoon of vegetable oil to heat, the garlic granules under the pan stir-fried over low heat
7. Garlic granules stir-fried until golden brown can be
8. Steam the fish pouring off the plate of water, put on the scallions
9. Pour the garlic and oil on the fish while it is still hot
10. Finally, drizzle with good soy sauce can be
Cooking tips
Fried garlic should pay attention to the fire, fried over the burnt taste, fried immediately out of the pot poured in the fish, to stimulate the fresh sweet taste of fish.
Tips 1, steamed fish soy sauce is the key to seasoning, the general supermarket can be bought, really do not have can be replaced with fresh soy sauce;
2, only shredded green onions can be, carrot julienne and parsnip leaves are just to add a little color;
3, before steaming the fish with a little salt and pepper marinade, is in order to make the fish more flavorful, do not like to can not be salted, the texture will be more tender.
Materials: one sea bass, four scallions, one piece of ginger, one chili pepper, moderate amount of soy sauce for steaming fish
Practice:
1 sea bass scaled, washed, in the back of the fish up two cuts, because the back of the sea bass is thicker, difficult to cook,
Then use a clean cloth or kitchen paper to dry the blood.
2Line up two snapped shallots on a plate, this is to make space on the bottom of the sea bass for even heat.
3 lay the sea bass, sea bass belly tucked into a few slices of ginger, and a broken scallion to fishy,
sea bass on the cage on high heat steaming for about 8 minutes (depending on the size of the fish), cooked can be removed and set aside.
4 during the cut ginger, green onion, cut ginger and green onion soaked in water,
This will keep the shape of the ginger and green onion color is beautiful, green onion can also be soaked more curved look.
5 fish out, if too much fish soup in the plate, you can pour part of it,
and then put on the chopped shredded green onions, shredded ginger, hot oil in the pot, pour the oil to the shredded green onions and ginger and the fish
6 lastly drizzle with the steamed fish soy sauce can be.
1 bass / 3 tbsp shredded ginger / 2 scallions 10g cilantro / 40g rapeseed oil / 40g water 1/4 tsp cooking salt / 30g soy sauce.
How to do it:
1. Wash the bass, scrape all the scales off the fish first. Then lift the gills and cut the roots of the gills with scissors,
pull out the gills and then the guts of the fish. Rub the layer of black membrane inside the fish's belly completely clean, and then turn on the faucet to rinse the fish thoroughly.
2. Boil water in a pot, prepare a heat-resistant, long dish for the fish, place it on a steaming rack, steam it over high heat for 9 minutes, turn off the heat,
Cut it a little with a knife, if the fish meat and bones can be easily separated, and the bones are transparent, then it is cooked through.
3. Pour off the water in the tray after steaming and sprinkle with some chopped cilantro, shredded ginger and a small portion of green onion.
4. Pour cooking oil, soy sauce and scallions into a stainless steel bowl, heat it up and pour it over the steamed fish.
5. You can cut the center part and remove the fish bones before serving.
6. Then pour the sauce over the fish.