Steamed bass with Sydney lotus root

food

condiments

snow pear

75 grams

lotus root

75 grams

pole

1000g

Fresh lily

30 grams

Chinese wolfberry

3g

Cauliflower

50 grams

coriander

5g

condiments

pepper

Proper amount

salt

Proper amount

soybean

Proper amount

Shaoxing yellow rice wine

Proper amount

Chive

Proper amount

step

1. Wash the perch, cut a flower knife on the skin and marinate it with salt, pepper and Shaoxing wine.

2. Peel and slice the lotus root, peel and shred the pear, break the lily into petals, change the broccoli into small pieces, and soak the medlar in water.

3. Put the lotus root slices on the bottom of the plate, put the bass, onion and ginger slices on it, and then steam in a steamer for 5 minutes.

Blanch broccoli thoroughly with oil and salt in boiling water.

5. Put a bowl of water in the pot, add American soy sauce, soy sauce, salt, sugar, pepper and coriander with roots to make fish juice. Take out the steamed fish, drizzle with fish juice, and sprinkle with shredded pears, minced chives, medlar and broccoli.