1. Insert chopsticks into both sides of fish gills, twist them by hand for several turns, and take out the gills and viscera of bass.
2. Scrape the scales again, clean them, change the knife from the back of the perch, cut both sides of the fish and put them into the basin, which will make it easier to taste.
Pour clear water into the basin, wash the perch again, and then put it on a plate for later use.
3. Prepare two pieces of onion, cut it from the middle, cut a piece of ginger into ginger slices, and then put the onion and ginger slices under the bass, so that the bass will be heated evenly when steaming.
Now let's start steaming bass.
4. Boil the water in the pot, put the grate on it, cover the lid, bring it to a boil with high fire, put the perch on it after the water is boiled, pour a little cooking wine to remove the fishy smell, cover the lid, and steam continuously for 6 minutes on medium fire.
5. During steaming the fish, prepare a section of onion, remove the inner core, cut into shredded onion and put it in the basin.
A piece of ginger, cut into slices first, then cut into shredded ginger, and put it together with shredded onion.
Then put them into the pot and add water to make the shredded onion and ginger more crisp.
After 6 minutes, take out the steamed bass and control too much soup in the plate.
6. Put it on another plate, pick out the onion and ginger slices with chopsticks, add the soaked onion and ginger and red pepper, and sprinkle a little parsley for later use.
7. Add a spoonful of cooking oil to the pot. When the oil temperature reaches 70%, pour the hot oil evenly on the shredded onion and ginger to stimulate the fragrance of onion and ginger.
Prepare 20 grams of steamed fish soy sauce and pour it on both sides of the fish to taste.
Ok, here, this nutritious and delicious steamed bass is ready. Try it if you learn.