In winter, many people especially like to eat meat, but in summer, many people will find that pointed meat is not edible. On the contrary, delicious fish is more refreshing and more appetizing.

I don't like fish with strong taste in summer. Steamed fish is the best, especially steamed bass, which is tender and delicious. It can be said that I like to eat everywhere.

What I want to share with you today is steamed bass. Steamed bass is delicious and not easy to get old. Beginners can learn it quickly. When steaming bass, remember not to steam it horizontally. A few more steps will make the bass more tender and not fishy.

Step 1: The lifelike perch stuns him with a flower knife, then scrape the scales neatly against the direction of the perch, gradually cut the fish's belly from a small round hole around the fish, and clean up all the internal organs and black mucous membranes inside.

Step 2: cut along the belly of the fish to both sides of the spine, and then cut off the rib position, but leave some fish, so that the bass can be scraped flat. Sprinkle a proper amount of water starch on the fish, and then apply a layer of vegetable oil.

Reminder: Cut the perch and steam it. The steamed fish takes less time and tastes more tender.

Step 3: After the perch is treated, we prepare a clean plate supported by some wooden chopsticks. Put the bass skin down in a love dish, and then evenly put ginger slices and poria cocos on the fish fillets for later use.

Step 4: Add a proper amount of cold water into the pot until the water boils, then put the perch into the pot and steam it again for 7 minutes until the perch can be easily caught, indicating that the fish is steamed.

Step 5: After the fish is steamed, take the ginger slices and Poria out of the plate, and then pour out the soup from the perch.

Step 6: Add the right amount of oil into the pot, add the right amount of scallion and seafood soy sauce, stir well until the scallion is slightly rolled, turn off the heat, and pour the oil into the fish dish.

The above is the specific method of steaming bass that I share with you today. Steamed perch not only tastes delicious, but also looks very beautiful. Whether we eat at home or entertain guests, it has a lot of face.

When cooking steamed bass, many people don't know how to cut it open and make it smooth. Just cut along the belly to the sides of the spine, slide down gradually and get the fishbone off, and you can scrape the fish flat.

Briefly summarize a small skill of steaming bass: add a little water starch when steaming bass, pat the water starch evenly and coat it with oil. With this step, steamed bass tastes better and tastes tender.