In the winter many people are particularly fond of eating meat, but in the summer when many people will find that the sharp meat can not eat, in contrast to the food of the fish is more refreshing, but also allows people to cause appetite.

Summer when eating fish also do not love to eat the texture of too heavy, steamed fish is the most delicious, especially tender and delicious steamed sea bass and delicious and fresh, can be said to be where all like to eat.

Today to share with you is the steamed sea bass, made out of steamed sea bass is delicious and not easy to old, beginners can also quickly learn. Steamed sea bass, remember not to steam across the water, more than one step, the sea bass is more fresh and tender and no fishy.

The first step: vivid perch a flower knife to stun him, followed by the direction of the perch against the scales scraped neatly, from the fish body around a small round hole in the area gradually cut the fish belly, the fish belly inside the internal organs and black mucous membranes all cleaned up and cleaned up again.

The second step: along the fish belly to the spine on both sides of the cut, and again cut out the rib cage position after the fish cut but stay part, can not let the fish meat all break, so that the bass will be able to be scraped flat, we sprinkled on the fish body with the right amount of water starch and then wipe a layer of vegetable oil.

Reminder: the perch cut open steam will make the steamed fish time is also shorter, taste is also more tender.

The third step: we will be perch after the treatment of a clean plate, the plate on the edge of the pad with a number of wooden chopsticks as a support frame, the perch skin side down placed in the plate, and then put the ginger and Poria evenly into the fish slices on the edge of the reserve.

Step 4: Add cold water to the pot until the water boils, then put the sea bass into the pot and steam for 7 minutes, until the sea bass meat can be easily clamped down, indicating that the fish is cooked.

Step 5: After the fish is steamed, remove the ginger and Poria from the plate, and then throw away the soup inside the sea bass.

Sixth step: add the right amount of oil to the pot, add the right amount of Beijing onions and seafood soy sauce, stir fry, stir fry until the Beijing onions slightly curled after the fire, the oil inside the pot drizzle to the side of the plate containing fish on the line.

The above is about today to share with you the specific method of steamed sea bass. The steamed sea bass not only tastes delicious, but also looks very beautiful, whether we ourselves eat at home or feast guests have a great face.

Doing steamed sea bass many people do not know how to cut the sea bass to the flat, we just follow the stomach part to the spine on both sides of the cut, gradually down to the fish bones can be down, then the fish can be scraped flat.

Simply summarize the steamed sea bass a little trick: do steamed sea bass into a little water starch, water starch patted after a layer of oil, more this step, steamed sea bass is more delicious, taste is also more tender it.