Steamed Chinese Bass

Main ingredient

Bass 1 fish (about 500g) for 3 people.

Accessories others

A piece of ginger? Steamed fish and soy sauce15g? 2 green onions? Peanut oil15g? Salt 1 g? 5 grams of cooking wine? How many shallots? Red pepper 1 root

Simple seasonings, easily steamed, keep the original flavor of the ingredients to the maximum extent. As long as you master the heat, you can easily make delicious, juicy, tender and smooth steamed bass.

The practice of steaming bass

Step step

1

Wash the perch after treatment and dry it with kitchen paper.

Step step

2

Wipe the inside and outside of the fish with a little salt and cooking wine, and marinate for 10 minute.

Step step

three

The belly of the fish is stuffed with ginger and onion, and the fish is also covered with onion and ginger.

Step step

four

Midea electric steamer is set with steam temperature 100℃ for 8 minutes.

Step step

five

After preheating, add fish and steam for 8 minutes. Don't take it out immediately and stew for 3-5 minutes.

Step step

six

Steamed fish, remove ginger and onion, and pour out the soup on the plate.

Step step

seven

Sprinkle shredded ginger and onion on the fish.

Step step

eight

Pour a spoonful of hot peanut oil on shredded ginger and onion as much as possible.

Step step

nine

Serve with steamed fish and soy sauce and garnish with red pepper rings.

Finished product drawing of steamed bass

Cooking skills of steamed bass

Tips

Perch must be fresh, so it will taste good;

If the fish is larger, the steaming time can be appropriately increased, and a flower knife can be punched on the fish to taste:

The steamed fish soup must be poured out, otherwise the fish will smell fishy.