Most people will give fish to fishy before making sea bass, but after this treatment, or fishy flavor is difficult to remove is why? In fact, it is not that I have any secret. Rather, you are missing the key "this step", this step is to steam after the steamed fish juice must be poured out, the perch scraping fish scales, with kitchen scissors perch from the anus has been to the mouth part of the cut all open, remove the viscera, tear off the fish gills, carefully fish head and abdomen of the black membrane, blood clots all carefully scraped, and then rinsed clean. Control the water, the perch a cut back, with salt marinade, clean, drain water, first put the ginger and then plate. 3. put the plate of perch into the steamer, first boil the water and then cover the steam for ten minutes.

Kill the fish in the process of fish gall bladder can not be broken, but also with water to rinse clean the fish body blood, and mucus, and fish belly on the black membrane should also be clean. With salt wiped in the fish belly, fish skin, fish head and fish mouth scratching, after rinsing, so that repeated two or three times, another knife repeatedly scrape the fish skin on the dirty material, rinsing, and then use baking soda to scratch the fish all over the body, and then rinsed clean. Remove the fish viscera with a knife, clean, fish tail to fish head every 2 to 3 centimeters cut a knife, the depth of 1 centimeter. Then cut the perch open by making a vertical cut on the belly. Fresh sea bass do not need to use salt and cooking wine and other seasonings to marinate, sea bass cleaned in the back of the fish to change the knife, and then put the ginger and scallion white.

In the sea bass inside the rich protein and vitamin A, B vitamins, as well as calcium, magnesium, phosphorus, selenium and other such nutrients, on the tonic kidney and liver, spleen and stomach, phlegm and cough are useful. We began to change the knife, cut off the fins cut off the head of the fish and then go to the tail, the tail is reserved for about 2 cm, and then remove the fish bones, the removed fish meat oblique knife 45 ° sliced into uniform chunks. Then in the yard back to the original appearance of the cooking process. Steamed fish garnish is best not to steam on the fire immediately after you put it, slightly marinate for a few moments, 15 minutes will do. If the weather is hot, you can even marinate it in the refrigerator to keep it fresh. Steam when the water to boil and then on the fire steam.