Many fish heads have a black membrane in the abdomen, and a large number of blood clots are wrapped under the fascia at the spine. These black membranes and blood clots have a heavy smell. In addition, the fishy smell of fish gills is very heavy and must be removed. The important thing is to say it three times: put lard on the fish before steaming, put lard on the fish before steaming, and put lard on the fish before steaming! Therefore, the fish is very fishy, and the steamed juice has a very strong fishy smell. After the bass is steamed, the fishy smell comes out completely, which is in the juice. After it is poured out, the fishy smell is greatly reduced, and then it is poured with drum oil and hot oil, which is really fresh and delicious! When I was a child, my parents said that eating fish can make people's brains smart. Steamed bass, a dish with simple method and delicious taste, is the favorite of many treasure mothers and babies. Let's take a look at the efficacy and function of steamed bass.

Put the dish in a pot with boiling water and steam it for about 8 minutes. Turn off the fire and wait 1 minute before taking it out. Remove the ginger slices, pour out the soup inside, rearrange the shredded ginger and onion, pour in two tablespoons of steamed fish drum oil and sprinkle with millet pepper. We began to change the knife, cut off the fins, cut off the fish head and then cut off the fish tail. The fish tail was reserved for about 2 cm, and then the fish bone was removed. The fish was sliced into uniform chunks with an oblique knife at 45 degrees. After steaming, add shredded onion and drizzle with hot oil, so that the bass usually doesn't smell fishy. Generally, there is no steamed fish soy sauce in the family, so my soy sauce is poured on the fish in advance, marinated with a little cooking oil, and then poured with hot oil after steaming. In the process of killing fish, the gall bladder should not be broken, and the blood and mucus on the fish should be washed with clear water, and the black film on the fish belly should also be cleaned. Rub salt in the belly, skin, head and mouth of the fish, then rinse, and repeat this for two or three times. Scrape the dirty substances on the skin of the fish repeatedly with a knife. After rinsing, wipe the whole body of the fish with baking soda, and then rinse. Insert a pair of chopsticks into both sides of the fish gills from the mouth of the fish, rotate the chopsticks, take out the viscera and gills in the belly of the fish, clean the perch repeatedly under clean water, and then cut both sides of the fish along the back, without cutting them off, but connecting them to the fish body.