Ingredients
Main Ingredients
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Bass 500g
Supplementary Ingredients
Red Bell Pepper
Amount
Yellow Bell Pepper
Amount
Seasoning
Salt
Amount
Chicken Essence
Moderate
Scallion
10g
Ginger
10g
Wine
2 tablespoons
Soy Sauce
1 tablespoon
White Pepper
Moderate
Water
50ml
Margarine Oil
2 tablespoons
Sugar
1 tablespoon
Steamed fish soy sauce
2 teaspoons
How to Steam Sea Bass
Meet the Ingredients:
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1. Clean the killed sea bass, and gently peel the fish with a slice from the middle seam of the fish back to prevent the fish from breaking the skin in the process of steaming, 2 tablespoons of cooking wine, a small amount of salt, white pepper powder appropriate amount of fish all over the body, marinate for about 10 minutes
2. marinate in the process of the onion, ginger finely shredded, red and yellow bell pepper cut into strips
3. half of the shredded onion and ginger stuffed with the fish belly
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4. the other will be the large onion cut into long segments pads in the underneath the fish and spread some shredded ginger on the fish. Boil half a pot of water in advance, put it in the pot to steam for about 7 to 8 minutes off the heat
5. Put 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, a small amount of white pepper, 50 ml of warm water, a small amount of salt, chicken broth in order in a small bowl and mix it well until the sugar is all melted
6. Remove the ginger threads on the steamed fish and pour off the fishy water that was immersed in the plate from the steamed fish, at which time you can See the fish skin is relatively complete
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7. In turn, on the fish body covered with shredded green onions and ginger and colored pepper strips
8. Pan into the vegetable oil is hot, to burn until smoking, the hot oil from the fish head to the fish tail, especially where there are shredded green onions and ginger, you can hear the sound of the bared
9. Finally, will be adjusted to the taste of the sauce from the fish head to the tail can be
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Cooking Tips
1, in the process of steaming the fish in the fish under the body of the pad some large pieces of ginger or scallion segments, you can let the heat circulate, so the fish easier to cook. It can also liven up the shape of the fish.
2, steamed fish, wait for the water to boil after the pot cover tightly before steaming, so that the steamed fish will be fresh and delicious, pure flavor.
3, steamed fish when the plate juice is more fishy, must be poured. The oil poured on the green onions and ginger must be hot, so as to release the flavor of green onions and ginger.
4, flavor sauce slightly warm water in addition to the need for its own flavor sauce, but also better melt off the sugar. If you use cold water, you can adjust the flavor sauce in a small pot of slightly hot sugar melt off and then poured on the fish, or the fish sauce bowl with the fish on the pot to steam a little bit is also feasible!