Generally is a large fire, fresh sea fish using the way of steaming, the original flavor, tender fish.

The practice of steaming fish is as follows:

Preparation of ingredients: 1 sea bass, oil, fresh flavor sauce, red pepper, ginger, wine, green onions.

Practice steps:

(1) remove the scales of the perch, dig out the gills and guts

(2) cut ginger into julienne strips, scallions into flowers and cut into segments, and red peppers into diagonal slices for decorative purposes; the perch is scored with flower knives on both sides;

(3) smear the fish body with a little wine on both sides;

(4) spread ginger and scallions as shown in the photo, and put it into the pot of boiling water to steam;

(5) Maximum fire steam about 5 to 6 minutes, turn off the fire, do not open the lid, false steaming 5 minutes and then out of the pot;

(6) pour off the soup, clip away the ginger and scallions;

(7) fish body laying on the shredded green onion and red pepper;

(8) small pot of hot, put the right amount of oil and fresh flavor sauce to boil;

(9) drizzle with the boiled soy sauce and oil while it is still hot.