"I like steaming, I like it more in summer, there is no smoke, and it is nutritious, healthy and simple. The more delicious things are, the easier it is to cook. I often hear friends around me say that steamed fish is not delicious and has no taste at all. Apart from some friends' emphasis on taste, I think they say that steamed fish is not delicious, mainly because it doesn't taste good when steamed, so that the steamed fish is too weak. I have summarized that there are still some tips for steaming fish. Let's talk about it while doing it. "

material

Ingredients

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600 grams of bass

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Ginger right amount

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Proper amount of onion

ingredients

salt

8 grams

pepper

5 grams

seasoned soy sauce for seafood

20 grams

Cooking oil

At 30

The practice of steaming bass

1.

Clean the perch and use kitchen paper to absorb water.

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2.

Two-sided flower knives, covered with fine salt, should also be put on the inside of the stomach. Sprinkle with steamed fish oil and spread evenly.

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3.

Slice onion and ginger.

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4.

Put it on a plate

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5.

Add salted fish, and add onion and ginger to the fish belly.

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6.

After the water boils, put it on the pot and steam for 10 minutes. Virtual steaming for three minutes

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7.

Out of the pot. Change the plate for fish, or pour out the soup.

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8.

Slowly burn the soup on the fish.

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9.

In another small pot, heat a spoonful of oil and pour it on the fish. Put the agastache and serve.

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Finished product map of steamed bass

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knack for cooking

1, washed fish need to absorb water.

2, the fish should have two knives, and the knife-edge fish belly and fish body should be salted.

3, onion and ginger are placed at the bottom of the plate and placed in the belly of the fish, which not only removes the tender meat, but also facilitates steam convection.

4. Re-pour the soup on the fish after taking out the pot, which can be operated with a small spoon.

5, it is best not to save hot oil, hot oil can be put on pepper or garlic, the flavor is different,