Burn on high heat and steam in the pot for about 7-8 minutes, turn off the heat and then false steam for another 5 minutes.

Bass 500g

Green garlic moderate

Ginger moderate

Lard (or blended oil) moderate

Steamed fish soy sauce moderate

1, sea bass processed and cleaned, dry with kitchen paper, both sides of the respective cut a few knives, and with a little salt to smear all over the fish inside and outside, marinated for more than 10 minutes. (Salt should be less than more, the last to pour steamed fish soy sauce)

2, the fish belly stuffed with ginger and garlic, the fish body is also sprinkled with ginger and garlic, and poured a little wine, high heat boil into the pot steamed 7-8 minutes or so, turn off the fire and then virtual steam for 5 minutes. (The fire is very important, short fish is not cooked, long fish is old, so do not open the lid immediately after steaming, but continue to simmer, so as to ensure that the fish is cooked but not old.)

3, steamed fish, remove ginger and garlic, and pour the soup in the plate. (This step is very important, the fish's fishy flavor is in this broth, pour off the fish is not so fishy)

4, the fish body re-sprinkled with ginger and garlic juliennes, pour a spoonful of hot lard. (You can use salad oil, but the lard will be more fragrant, must be poured on the ginger and garlic, so that the ginger and garlic and fish can fully stimulate the aroma)

5, on the table and then poured on the steamed fish soy sauce, steamed sea bass on the ready