Steamed bass home practices are as follows:

Tools / raw materials: 500 grams of bass, 30 grams of green onions, 30 grams of ginger, salt 1 grams of pepper 0.5 grams of cooking wine 10 ml, 25 ml of soybean oil, 10 peppercorns, 15 ml of peanut oil.

1, perch please sell fish stall owners to help scrape the scales and open to remove the viscera and gills, go home and rinse, half of the green onions cut green onion section half cut into green onion silk, half of the ginger cut ginger half cut into ginger silk spare.

2, to the bass on both sides of a few cuts, coated with salt, cooking wine and pepper, fish belly stuffed with scallions and ginger, fish sprinkled with green onions and ginger, marinated for about 10 minutes.

3, the steamer plus a moderate amount of water over high heat to boil, the water boiled the fish into the steamer, high heat steaming for about 8 minutes can turn off the fire.

4, do not immediately lift the lid of the pot, false steaming 3-5 minutes and then open and remove the steamed sea bass, pour off the soup in the steamed fish plate, use chopsticks to the surface of the onion and ginger clip away, and then re-sprinkle freshly shredded onion and ginger.

5, frying pan on medium heat until the palm sizzling, pour peanut oil, add peppercorns, small fire frying flavor, burn until the peppercorn oil rolling hot, the hot oil will be drizzled to the fish body to stimulate the flavor, and then along the body of the fish around the drizzle of steamed fish soy sauce can be.