The practice of steaming sea bass: materials need sea bass, soy sauce, bamboo shoots, oyster sauce, vinegar, mushrooms, wine, sesame oil, the sea bass to remove the viscera and clean up, but also pay attention to wipe the excess water on the body, wipe the good after the steaming plate, add an appropriate amount of ginger, green onion, in the size of the bamboo shoots similar to the slices of the code in the body of the fish. Then mushrooms soaked in warm water to remove the tip slices, also yards in the fish and around the place. Boil the water in the steamer pot over high heat, put the fish plate into it, and steam it over high heat for 5-8 minutes, turn off the heat and don't rush to open the lid, use the residual warmth in the pot to steam for 5 minutes and then take out of the pot. This flavor is more charming, and then two tablespoons of soy sauce, a tablespoon of vinegar, a little sesame oil, a tablespoon of oyster sauce, three tablespoons of shaoxing wine, whisked into a seasoning sauce to accompany the meal. Steamed sea bass has the effect of tonifying the blood, strengthening the spleen and the qi, and benefiting the health and well-being of the body.
The secret of steaming sea bass: when packing the fish on both sides of the fish body to smear evenly a little white wine. This is more conducive to the beautiful color, in the belly of the fish into the scallion, ginger, mushroom slices, so that you can taste, hold up the belly of the fish beautiful. In the steamer water boiling, and then the fish into the pot, do not use cold water on the pot to steam fish oh.
Steamed sea bass tips: steamed slightly larger fish can be under the body of the fish rack two chopsticks, so that the fish can make the full range of heat cooked quickly. The fish is slightly larger in time to extend 2-3 minutes, but not too long. Steam the fish to put the sauce in a small bowl with the fish on the pot with the steam, when the fish out of the pot will be this seasoning poured on the fish, this is also a good way to less raw, so that the fish taste more warm and soft.
Steamed sea bass is introduced here, through the above introduction, I believe we have a certain understanding, in the production of such fish can follow the steps introduced, but also in accordance with the tips inside the tricks, so that the fish taste more to let everyone love, the taste will also become unique.