Clean stewed sea bass soup practice:

Instruments: sea bass a catty more than 1 catty, shredded green onion, shredded ginger, shredded chili peppers, cooking wine, steamed fish black bean oil. A drop of hot oil.

1. We buy a fresh sea bass, you can let the business to help clean up, I myself is not going to get the fish, but also dare not get, so teach the business is more secure, go home and directly can do it, and do the steamed fish is time-consuming and short, the finished product looks good, a big dish, festivals, friends and relatives to visit can be prepared for such a dish.

2. Go home and wash the fish, we will put it on a plate, put cooking wine, a drop of soy sauce, put on the green onion, ginger, this green onion and ginger, we need to prepare 2 copies, now use a copy.

3. Put the fish into the steamer, 100 degrees steam for 10 minutes, remember just 10 minutes. If you are using a steamer, boil the water and then put it in the pot, add the fish after the water boils and steam for 8 minutes. This will reduce the time of steaming the fish, so that the fish is quickly steamed, the meat will be very tender, the appearance of garlic clove meat, which is the texture we are seeking, because the garlic clove meat is easier to spread, and there is no fishy flavor.

4. Steamed fish, we take out, pour off the water when steaming fish broth, because it will have a hint of fishy flavor, we put back into the steamed fish soy sauce, yard put a good onion and ginger, you can also put chili pepper. At this point, we need to pour it with hot oil, choking out the flavor of the shredded green onions and ginger, so it is more delicious. The first time you put onion and ginger is to remove the fishy flavor when steaming, the second time you put it is to eat its aroma.

5. Well, if you buy and pack up the fish, from production to the table a **** less than 15 minutes, is not particularly simple and fast acrid, remember these tips, guaranteed that you do and the hotel chef to do as good.