raw materials:
6g of perch, 1g of scallion, 25g of ginger, 5g of red bell pepper, 1 coriander, 2ml of steamed fish black bean oil, 1ml of cooking wine and 5ml of sesame oil.
preparation:
kill and clean the perch, put a flower knife on it, slice the ginger, shred the onion and red bell pepper, and cut the coriander.
Steps:
1. Spread the processed bass evenly with salt and cooking wine (both inside and outside the fish), then put the cut onion and ginger slices into the belly of the bass and marinate for 15 minutes.
2. My microwave oven is a direct-injection steaming microwave oven. There is a water box at the bottom of the furnace (this is the birthplace of steam). Before cooking, you should fill the water box with pure water.
3. After salting the perch, put it in a steamer, put it in a microwave oven, and press the steamed fish button, and it will be all right, just wait for the program to end automatically.
4. Heat the sesame oil in a wok, add the steamed fish and soy sauce, pour it on the steamed bass after heating, and garnish the back end with coriander segments to serve on the table.