The family has a small child, to give the child more fish to eat, but also afraid of fish spines to the child. Today to share a very simple and nutritious and delicious steamed sea bass practice, you can do at home steamed sea bass can also do and hotel chef to do the same delicious. This pouring steamed sea bass every time you go to the hotel to eat seat basically on this steamed sea bass. Do come out of the steamed sea bass meat is particularly tender and delicious, the most important thing is that its nutritional value is also particularly high, eat sea bass is the most complementary brain. The perch using the method of steaming to maximize the retention of its nutritional value, very suitable for the family children to eat. And the perch inside the thorns especially less, this point just also make up for the love of eating fish children, eat fish afraid to tie to the thorns of the fish.

First cut off the fins of the perch, along the keel to give it chopped, but do not chop, and then the fish down a little bit, and then in the fish on the body of the knife

And then the ginger and scallion shredded, together with the pot of water into the water, the change to the fish to put it in, you can play a role in the role of fishy. Then cut some shredded red pepper and green onion, put into the basin.

Soak the sea bass in the onion and ginger water for 20 minutes, then drain. The bottom of the plate pad on two chopsticks, so that the fish are heated evenly, and then put the fish on top of the fish on the body of the ginger slices to fishy

Steaming perch, perch practice is in fact very simple to kill before you pay attention to the best from the back of the best steaming split, so that it is easy to cook, in order to perch eaten not fishy, the black membrane and the blood clots must be cleaned up, and then add salt cooking wine onion segments and ginger slices marinated for 15 minutes, marinating time to adjust the sauce, the 2 spoons of soy sauce, a teaspoon of vinegar, a little sugar and white pepper and 3 spoons of boiling water and mix well to be used, the bottom of the plate pad on the shallots and ginger, the sea bass on it, high heat boil into the pot to steam for 7 minutes, and then turn off the fire to continue to simmer for 5 minutes, pour out of the steam out of the soup, pouring sauce, sprinkled with green onions and garlic, drizzled with hot lard can be

Now we buy the fish will be the store now killed, convenient and trouble-free, but the store will not! The cleaning is very careful, so when you buy it home, you have to clean it carefully again, and scrape off any remaining fish scales, especially the black membrane in the stomach, which has to be removed before it can be cleaned, otherwise the fishy smell will be very heavy.

Bass is not as fishy as other fish, as long as the black membrane is handled cleanly, the fishy flavor is minimal, but many people are haphazardly rinsed directly steamed, no wonder the fishy flavor is very heavy and difficult to eat.

I do steamed sea bass to kill the hotel, tender and not fishy and taste, even salt is not used, only put the same seasoning, very provincial enough to facilitate, handicapped party can easily learn.