Condiments for a piece of seabass: green onion, ginger slices. Condiments: light soy sauce, oil consumption, 10 peppercorns, rice wine, salad oil. Method: Clean the sea bass, cut the fish body into strips, add light soy sauce, rice wine, ginger slices, and marinate for ten minutes. Place the marinated seabass on the plate, put the seasoning on the fish and pour a little oil into it, and cook it in the pot (the seabass meat is fresh and tender, and a pound of seabass will be steamed for 8 minutes after being steamed, and it will be cooked in 10 minutes). After cooking, discard the sauce and seasonings on the plate, and place the green onions soaked in cold water on top of the fish. Put a small amount of salad oil in the pot and heat it for 6-7%, add peppercorns and fry the pot. Add light soy sauce to the oil and pour it on the fish.

1 catty and 2 taels of seabass (the fish is so big that it won’t fit on the plate), a small amount each of onion, ginger, light soy sauce, vinegar, salt, and oil, and a few wolfberry berries. Remove the body of the fish, cut into strips evenly from the belly to the back, and then cut off the head of the minced pepper fish. Use a sharp knife and apply appropriate amount of salt on both sides of the fish. Also apply some salt on the inside of the fish skin. Cut green onions and ginger into shreds and spread them on the bottom of the dish. The fish bodies are placed on the plate one after another, forming a peacock-like shape.

The fish head with chopped pepper is placed in the middle, and then some green onion slices and wolfberry seeds are placed on top of the peacock tail for decoration. I saw others putting it. Millet is spicy, but LG doesn’t want to eat chili peppers, so I put wolfberry berries in the boiling water and steamed it for 6 minutes. After turning off the heat, you didn’t need to lift the lid, and simmered it for another 4 minutes, also known as “false steaming.” Sprinkle green onions and pour boiling oil over it (I don’t want to boil the oil if I don’t like it)

One bass, preferably one pound and two taels. A bass of this net weight is The most delicious, with the best meat texture. Ingredients: green onions, sliced ??ginger, scallions. Seasonings: chicken essence, salt, rice wine. Buy fresh seabass and clean it. Cut the seabass a few times and add 2 green onions. Two pieces of ginger, a small amount of rice wine, salt, and chicken essence. Bring to a boil and steam for eight minutes, then turn off the heat and take out the sea bass.