The value of bass can be said to be very high. Eating properly by children at home is very helpful for enhancing memory and nourishing brain. Moreover, the meat of perch is tender and easy to be digested and absorbed by human body, and children can also eat it with confidence. When cooking steamed bass, of course, you need to master the skills, so that the bass will be more delicious and will not smell fishy. Once you learn how to steam bass, you can eat it at will. Let's share my method of cooking steamed bass.

The production method of steamed bass: raw materials: sea bass 1, ginger slices 1, onion root 1, 2 tablespoons of steamed fish black soybean oil, 5 tablespoons of oil 1.5 tablespoons, a little salt and 2 tablespoons of yellow wine.

Practice: 1. This is also a key raw material photo. The bought sea bass weighs 900 grams, so the merchant can clean it up and clean it up at home.

2. Cut the ginger slices and onion roots separately to form flocs. Ginger slices can also be sliced, depending on your preference.

3. Spread a thin layer of salt on the whole body of sea bass, with less salt and never too much, otherwise the fish will be salty. Then, put shredded ginger into the skin of the fish and sprinkle it on the fish. At the same time, pour in yellow wine and marinate for a while to remove the fishy smell. Some people will leave out the pickling process to flavor, and it is no problem to pour more steamed fish and soy sauce later. However, the process of sprinkling shredded ginger and yellow wine to remove fishy smell cannot be omitted, remember.

You see, the fish's stomach is also full of my shredded ginger. Yes, I forgot to mention that when washing fish, the black mucosa in the abdominal cavity of the fish must be torn clean, otherwise it will be the source of the fishy smell, which will be very fishy. Any fish can do it.

5. Knock on the blackboard to draw the key points. Here comes the little key! Before the fish is put into the pot, two wooden chopsticks should be supported at the bottom of the pot, and the fish should be put on the wooden chopsticks, otherwise, when the fish is steamed in the pot later, it will soak in the soup bottom of the dish, making it difficult for the fish to swallow. Put the fish supported on wooden chopsticks in a stainless steel steamer, steam them in water for 7-9 minutes. If the fish is small, 7 minutes is enough. My fish is very big, and it took 9 minutes. If you don't master the time well, the fish will get old and lose its delicate taste after steaming for a long time, remember!

6. After the fish is steamed, drain the juice from the plate. There is no need to remove all the shredded ginger, and code the shredded onion again.

7. Pour in the appropriate amount of steamed fish soy sauce, which is salty and suitable.

8. Burn some hot oil. When the oil is burned, it will be sprinkled on the shredded onion to arouse the aroma of the shredded onion.

9. A delicious steamed sea bass is ready.