The sea bass is rich in protein, not only can strengthen the spleen and blood, but also phlegm cough, the most important thing is that it can also cure the fetal restlessness, the mother-to-be to eat is very good, but also because of its nutritional value, the sea bass in the past few years is more and more popular.
While the practice of perch is diverse, can be made into braised perch, sweet and sour perch, steamed perch and so on, but in order to better absorb the nutritional value of the perch, made into steamed perch is better, do a good job after the flavor, the original flavor.
Said so much, let's take a look at how to make delicious sea bass steamed it!
Preparation of ingredients: sea bass, salt, a little, 30 ml of vegetable oil, ginger, 1 large piece of green onion, 1 spoon of soy sauce, chili 2, 1 spoon of soy sauce, 10 ml of cooking wine
Method of production:
1, buy back the fresh sea bass inside and outside are cleaned and put aside to be used, and then peeled and cleaned the ginger and cut into slices, green onion cleaned and cut into julienne, chili The first thing that you need to do is to cut the chili peppers into julienne strips.
2, the perch on both sides with a knife cut diagonally into a few cuts into the plate, and then evenly spread the salt on both sides of the fish, sprinkled with cooking wine, a portion of the green onion and ginger into the fish belly inside, marinate for about 20 minutes.
3, the steamer inside the water boil on high heat, and then put the rest of the green onion and ginger on the perch, the perch on the steamer to start steaming, generally high-fire steaming 8 minutes or so can be.
4, after the time is up, take it out, and then put a spoonful of soy sauce and a little soy sauce, and then put the shredded chili pepper on it as well.
5, clean the frying pan and put the vegetable oil to heat until 70% hot when drizzled on the fish can be.
To steam out the perch is delicious, when buying perch must buy fresh on-site slaughter of perch, do not go to buy the kind of frozen perch.