Ingredients details

Main ingredients

Appropriate amount of seabass and auxiliary ingredients

Appropriate amount of chives

Appropriate amount of ginger and ingredients

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An appropriate amount of rice wine

An appropriate amount of steamed fish soy sauce

An appropriate amount of salt

An appropriate amount of pepper

An appropriate amount of lard

Original flavor

Steaming process

Ten minutes of time

Easy difficulty

Steps of steaming sea bass

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1

Ingredients: cut half of the ginger and green onion into thin strips and soak in water for later use (for decoration).

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2

For sea bass, use half a tablespoon of steamed fish soy sauce, chives, shredded ginger, salt, and pepper Marinate for five minutes.

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3

The pickled onions and ginger are spread underneath.

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4

Stand up the fish, sprinkle some shredded onion and ginger on it, pour half a tablespoon of lard, and boil the water. , steam for four minutes. Pour out the water in the steaming fish plate, add three tablespoons of rice wine and continue steaming for three minutes.

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5

Do not open the lid and simmer for five minutes.

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6

Take out the fish, throw away the onion and ginger, and pour the soup on the fish. If you eat at home, you don’t need to change the plate. Yes, when I changed the plate, I tilted the plate directly without using utensils, and the fish slid into another plate by itself.

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7

Heat the oil and pour it on the fish. You don’t have to pour it on, but I strongly believe that it tastes best if you pour it on it!

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8

Finally, put a cherry tomato in your mouth, sprinkle with soaked onion and ginger in water, if red The pepper looked better, so I didn’t buy it.

Tips

Afterwords:

1. The meat of the sea bass is tender and tender. A pound of sea bass will be cut into pieces in seven minutes, and it will be cooked in eight or nine minutes. . The error range for one pound is two taels.

2. Rice wine is in it and it tastes extremely delicious. You can try it! The role of lard should not be underestimated. It is very fragrant. If it is not available, you can put a piece of pork belly on the back of the fish.

3. For this fish, don’t put a lot of steamed fish soy sauce on your own initiative. In fact, it doesn’t matter. For the sake of the beauty of the finished product, I added a little to change the color of the fish.

When eating, pick off a piece of meat and dip it in the soup, it is so beautiful...

Works from the world of gourmet food? Lao Yang’s Kitchen

Kitchen utensils used: steamer, wok

Category:?Hot dishes, Cantonese dishes, summer recipes for children and the elderly, famous lunch dishes?