Name of the dish: Sichuan style home-cooked steamed bass
Ingredients: a fresh bass (one catty or one and a half, it is recommended to choose fresh bass, which is more tender than chilled fish). When it's ready, kill it now.
Ingredients: one green onion, one old ginger, two millet spicy, salad oil, cooking wine, Lee Kum Kee steamed fish, soy sauce.
Step 1: Remove fishy smell from fish.
Wash the killed bass, cut two pieces of ginger into the belly of the fish, pour wine on it and spread it evenly inside and outside the fish, and put it on a plate for 15 minutes to remove the fishy smell.
Step 2: Prepare steamed fish seasoning.
Shred onion with a western knife, ginger and millet.
Step 3: Steamed fish.
After standing, pour out the excess cooking wine in the fish dish, spread shredded ginger on the bottom of the dish and cover the fish. If the taste is heavy, you can also put a little salt on the fish. Then put it in the steamer. After 5 minutes of fire, turn to medium fire 10 minutes. Remember: In the process of steaming fish, never open the lid of the steamer to see if it is cooked or add other steamed materials, so as to ensure that the steamer is tightly sealed and lock the delicious taste of the fish.
Step 4: Take out the pan and soak in oil. Heat a small amount of salad oil (rapeseed oil can also be used) to 60%. Steam the fish out of the pot. If there is too much steam in the fish dish, throw it out. Pour two spoonfuls of steamed fish with Lee Kum Kee soy sauce on the fish, then spread shredded onion evenly on the fish, sprinkle with millet spicy rings, and finally pour hot oil on it. Ok, a steamed bass with tender meat is ready. The rest is the end seat. If you are inviting friends, it is estimated that the next step is to scan and disinfect the mobile phone, and then send a circle of friends first.