Ingredients: 600g sea bass.

Accessories: oil, salt, cooking wine, onion, ginger, steamed fish and soy sauce, pepper and tomato.

Steps:

1. Scales, gills, abdomen and cleaning of sea bass.

2. Go to the middle of the fish, cut it from the back of the fish, connect the belly of the fish, cut a few knives horizontally on the fish, and marinate it with salt for 20 minutes.

3. Wash away the salt, drain, and add shredded ginger and shredded onion.

4. Add some cooking wine, sprinkle some pepper and steam for 15 minutes.

5. Pour in steamed fish and soy sauce.

6. Transfer the fish to a large pot and sprinkle with fresh onions.

7. Pour hot oil.

8. Set the shape and decorate it with some tomatoes.

Usage and dosage:

1, the meat of perch is white and tender, fragrant and odorless. The meat is garlic cloves, which is most suitable for steaming, stewing or stewing soup;

2. In order to ensure the white meat quality of the perch, the gill of the perch should be cut off when slaughtering, and the blood should be bled backwards. After the blood is exhausted, put it on the chopping block, then stab it from the tail of the fish, and cut off the sternum; Divide the bass into soft and hard sides, take out the internal organs and wash the blood stains (for bass balls);

3. Skillfully deodorize: After cleaning the fish by descaling and laparotomy, put some yellow wine in the basin to deodorize the fish to make it delicious; Fresh fish can be cut open and washed, and soaked in milk for a while, which can not only remove the fishy smell, but also increase the umami flavor.