Steaming fish is my very favorite dish, and sea bass is also the most commonly used to steam fish, because sea bass is better sold, cheaper, no small thorns, and the meat is delicious. And a delicious steamed sea bass, in addition to the fish itself is fresh enough, steamed fire time is also vital, sea bass, sea bass and freshwater bass. We often use basically freshwater sea bass, sea bass, steamed the best taste, nutrition is also to retain the most complete a practice. It can also be said that the more tender the steamed fish, the better, the shorter the steaming time, the better.?

The simplest first look at the results: the general 1-pound perch, high-flame steaming about 7 to 8 minutes can be. This time on the interval, because the fish can not all just grow to 1 pounds of weight, and each family's steamer sealing situation is different, the stove's firepower is also a little different, so then to be precise time will have to really do it at least once by yourself, and then adjusted according to the actual situation. First of all, the fish will be scaled, dissected belly, gills removed from the viscera washed, both sides of a few cuts, put into the disk, the belly put some salt, green onions and ginger silk, cooking wine, stock appropriate amount of pouring into the disk. Fish on both sides and then coated with salt, sugar, cornstarch, sprinkle pepper. Finally covered with plastic wrap, put in the microwave oven for 5 minutes, turn over and then turn for 2 minutes, the fish white eye protruding that is cooked. In addition to the plastic wrap will be shredded red pepper, green onion and ginger sprinkled on the fish and then pour hot oil, shredded green onion, ginger, shredded red pepper, color, smell and shape is very attractive.

And the practice of steamed fish we have said before, here is a brief recapitulation: first of all, the perch rinsed clean, and then the plate with sliced ginger, perch stomach stuffed with some ginger, scallion segments on the plate; steamer pot of water boiling after the perch put in, high-flame steaming 7 to 8 minutes; steamed after the water in the plate poured off the water, ginger, scallion segments are removed, the fish on the body of the fish to put a little cutting of good fresh ginger wire Shredded green onions, and then burn a little hot oil poured on to stimulate the flavor, and then drizzle a little soy sauce, steamed sea bass is complete. In fact, fresh sea bass steamed well is not more fishy, pay attention to the plate of water must be poured out, steamed onions and ginger are removed. If you are really afraid of fishy flavor, you can smear a little cooking wine on the fish, and then put it in the steam. Fish is not thoroughly steamed is a little transparent look, the beginning of the time you can do this to visually observe the fish is not just good steamed.