Today we share a home cooking "steamed sea bass" home practices, steamed sea bass cooking skills to steamed vegetables, the taste is salty. Steamed sea bass is one of the traditional Chinese dishes in Guangdong Province. Belonging to the Cantonese cuisine, one of the seafood recipes, to the production of perch as the main material, steamed perch cooking techniques to steamed vegetables, the taste is salty.

The following for you to share the details of the practice, like friends hurry to learn it.

Steamed sea bass

1. First we prepare the ingredients, sea bass, scrape off the fish scales, remove the viscera, cut on both sides of the fish body a few knives, cut, do not cut through, cut to the fish bone can be, and then slice the fish into two halves, do not slice through, so as not to affect the shape of the fish in the water to clean the fish body of the blood and water standby.

2. a white onion cut into segments, ginger cut into slices, evenly placed in the dish, with ginger and green onions at the bottom of the breathable at the same time more flavorful, and then put on the clean sea bass, poured 10 grams of cooking wine to fish.

3. Then we put the fish on the pot to steam a little, pot of boiling water, put on the grate, cover the pot, high heat to boil the water put the fish into the pot to steam for 6 minutes.

4. Steam fish time, we prepare the ingredients, a large white onion, peeled off the hard core, cut into thin strips, a piece of ginger is also cut into thin strips, a piece of red pepper after the seeds are also cut into julienne, cilantro, a cut into small pieces, all together, add water to soak, soak to remove the color of the floating vegetables and pungent flavor taste better.

5.6 minutes later, the fish has been steamed, fragrant and tender, remove the fish from the pot, pour off the soup, pick out the green onions and ginger, soup is more fishy, be sure to pour off, sprinkled with prepared green onions and ginger.

6. pot and then burn oil, oil temperature 7 into the heat when the pot, the hot oil splashed in the fish, stirring up the scallion and ginger shredded flavor, and then drizzle 20 grams of steamed fish soy sauce can be.

Cut not directly on the fish, first splash oil and then pouring juice, the order can not be reversed, because the density of the oil is small, after the splash oil, will be a thick layer of floating in the pouring juice, dipped in the eat too greasy, and another reason, the first splash of oil, will be in contact with the fish on the bottom of the fish plate on the side of the formation of a protective layer, lest a long time soaked in material juice, the fish meat become old.