Main Ingredients

Seabass

1 fish

Supplementary Ingredients

Oil

Amount

Fresh Sauce

Amount

Red Pepper

Amount

Ginger

Amount

Wine

Amount

Season

Moment

Amount

Amount

Steamed Bass

Additional ingredients

Scallions

Measurement

Steps

1. Prepare the ingredients;

2. Scale the perch, scoop out the gills and guts;

3. Cut ginger into julienne strips, slice the green onions into flowers and cut into segments, and slice the red peppers into diagonal slices for decorative purposes; put the perch in a flowery slash on both sides;

4. Wipe the fish with a little bit of wine on both sides;

5. Spread ginger and scallions, put into the pot of boiling water to steam;

6. Maximum fire steam about 5~6 minutes, turn off the fire, do not open the lid, virtual steam for 5 minutes and then out of the pot;

7. Pour off the broth, pinch away the ginger and scallions;

8. Fish body covered with shredded green onion and red pepper;

9. Small pot of boiling water, put the right amount of oil and fresh sauce to boil;

10. Drizzle in the boiling soy sauce and oil while hot;

11. Enjoy while it's hot no bar!

Tips

Pay attention to the fire, turn off the fire, do not rush to open the lid, so that the fish in the pot continue to virtual steam for a few minutes before leaving the pot.