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How to Steam Sea Bass How to Steam Sea Bass Deliciously

The sea bass is rich in nutrients but not fat, the meat is white and tender, almost no thorns, the main thorn is the spine, very suitable for children who do not know how to or do not like to pick the thorns of the fish. Steaming is better than deep-frying to retain the nutrients, this is not much to say. It's super easy to make, but it's all about the heat, not the technique.

Main Ingredients

750 grams of sea bass

2 scallions, ginger, 1 carrot, 1 slice, 50 grams of soy sauce, 50 grams of soy sauce

steamed sea bass

1.750 grams of sea bass, the fish is too big not easy to be steamed, the fish is too big not easy to be steamed. The first thing you need to do is to get rid of all the dirt and grime, and then you'll be able to get rid of it.

2. You can cut three or four cuts on the side of the fish at will, or cut a knife in the back of the fish, are in order to fish can be cooked through, into the flavor. Knife do not cut too much too mixed, the final shape is easy to rot open.

3. A very simple dish, the preparation of materials is also simple, I hope the flavor out of not simple oh.

4. Packed up early, wrapped in plastic wrap and put in the refrigerator, some people say to use salt and cooking wine simmering, but consider the steamed fish soy sauce is salty, and finally there is a taste of the process, there is no need to simmer with salt, so as not to salty and light is not good to grasp.

5. green onion, ginger cut section placed in the steam plate, these are not only for flavor, it is important to pad in the fish body under the air, so that the fish cooked more thoroughly.

6. Because my pot is relatively small, can not put a long disk, had to use a round disk. The water boiled and then put the fish disk in. High heat for two minutes, medium heat for six or seven minutes, turn off the heat for three or five minutes and then uncovered, the fire is very important! The heat is very important! The heat is very important! Important things to say three times!

7. perch fish is fishy, change the plate just when the steamed soup left in the original plate, if not change the plate, you can tilt the plate to pour out the soup. Then sprinkle the fish with fine green onion, fine ginger, this time it is completely for the flavor.

8. pour steamed fish soy sauce moderate, do not have to pour more, because soy sauce is more salty, if it is light, you can add later according to taste. Vegetable oil or lard burned to the highest temperature poured sea bass whole body sizzling, onion and ginger oil to taste, and then placed a few fine carrot silk color.

9. Fish mouth stuffed with a red cherry tomato, color modeling.

Cooking tips

knife in the back of the fish position along the fish cut a slit, good cooked, and does not affect the shape, will not rot. Fish do not have to simmer, remember to pad the body under the onion strips, ginger strips, the fish body under the breathable in order to cook through, water boiling pot directly on the drawer steam, two minutes on high heat, six or seven minutes on medium heat, turn off the fire for three or five minutes, turn off the fire, more than a moment of simmering meat will not be old and will not be raw, out of the pot when the pan fishy water poured out! Sprinkle shredded green onions and ginger, burn hot oil, be sure to boil the oil, and then pour soy sauce put shredded green onions pouring hot oil, stuffed red sage into the mouth of the fish, that is.

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