Steamed seabass with bell pepper

Method:

1. Thaw the white banana seabass naturally.

2. Place the fish on the bell pepper, top with steamed fish drum oil, light soy sauce, sesame oil and chicken essence, then put some remaining shredded ginger and green onion on top of the fish.

3. Steam the fish in the steamer for 7 minutes. (The fish eyes will turn white and bulge out, which means the fish is cooked.) Remove from the pot.

4. Pinch out the bell pepper from under the fish belly and place it on the fish.

Scallion sea bass

Method:

1. Thaw the white banana sea bass naturally.

2. Stuff the onion and ginger into the fish belly.

3. Add water to the steamer and bring to a boil. Add sea bass and steam over high heat for about 3 minutes. Pour off the steamed soup.

4. Steam fish with soy sauce and appropriate amount of chopped pepper to cover the fish body, steam over high heat for about 4 minutes.

Steamed sea bass with chopped pepper

Method:

1. 1 sea bass, a little each of onion, ginger, soy sauce, vinegar and oil, and a few wolfberry .

2. Thaw the sea bass naturally.

3. Remove the head and tail, and cut into strips evenly from the abdomen to the back.

4. Cut the green onion and ginger into shreds and place them on the bottom of the plate. Arrange the fish on the plate in the shape of a peacock with its tail spread open, and top it with wolfberries.

5. Steam in a pot with boiling water for 6 minutes. Do not uncover the lid after turning off the heat, and simmer for another 4 minutes. This is commonly known as "empty steaming".

6. After taking it out of the pot, pour the juice made of vinegar and soy sauce, sprinkle with chopped green onion, and pour hot oil over it again.