Seasoning Sauce for Steamed Fish: Pour two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of oyster sauce, three tablespoons of shaoxing wine, and a little sesame oil into a small bowl and whisk to make a seasoning sauce.

Steamed Fish

Ingredients

Seabass, bamboo shoots, shiitake mushrooms,

two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of oyster sauce, three tablespoons of shaoxing wine, a little sesame oil

How to do it

1. Remove the entrails from the seabass, clean it up, wipe off excess water from the body and put it into the steaming tray, then put ginger slices and green onions into the fish tray. bamboo shoots slices of similar size, yards on the fish.

2, shiitake mushrooms soaked in warm water, removed, sliced, also yards in and around the fish.

3, boil the water in the steamer over high heat, put the fish plate, steam over high heat for 5-8 minutes, turn off the heat, don't open the lid of the pot, the fish is not taken out of the pot, the use of the residual temperature of the pot, "virtual steam" for 5 minutes and then out of the pot.

4. Pour two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of oyster sauce, three tablespoons of shaoxing wine, and a little sesame oil into a small bowl and stir to make a dressing.