Steamed sea bass

Ingredients

Seabass 1; ginger; green onions; a little; a little red pepper; peanut oil; soy sauce a spoon (spoon soup)

Practice

Fish washed on the back of the cut a few cuts, easy to cook, sprinkled with shredded ginger, put into a pot, first of all, the pot of water to boil on the pot on high heat and steam for 15 minutes, this is more big strip, small steam! 10 minutes, otherwise the meat is relatively old steamed fish take out and pour out the fish water, sprinkled with shredded green onions and chili pepper, there is no shredded green onions here, so use the cilantro instead of ha, drizzled with soy sauce, hot oil in the pot to drizzle the oil that can be braised sea bass

Ingredients

Sea bass 1; salt and lemon juice, dry starch and ginger flakes; green onions and celery section of the morning glory pepper crushed moderate; soy sauce and soy sauce, sugar and chicken powder; green onion

Practice

Braised Sea Bass: Fish cleaned with blotting paper to absorb water, with a knife in the body of the fish on a few cuts, with a little salt smear, spray a little lemon juice, marinate for 15 minutes, the pot of oil hot, put the ginger slices out of the flavor, the fish stick on the dry starch so that it does not dip off the skin, if you use a non-stick pan, non-stick powder can also be directly into the pot to fry to both sides of the golden brown, put the cooking wine, soy sauce, water and cook on high heat, then the water is not too hot to cook. old soy sauce, water boil over high heat, and then add green onions, celery sections, crushed pepper slowly simmer for a while, and finally put the sugar, chicken powder cooked to taste, a little dry soup, sprinkled with green onion can be out of the pot on the plate! Wash the perch, chop off the head, and slice off two slices of fish meat against the bone. Slice out 4 to 5 pieces of fish with an angled knife, and be careful to stop the knife when it hits the skin, so that it doesn't break off. When the last piece is sliced, it will be cut directly. Vertical change straight knife to continue, but also pay attention not to cut through the fish skin. Finished fish fillets like a flower, continue to follow the 3 ~ 5 steps to complete all the operation of the fish fillets. Fish fillets into a bowl, add salt and a little cooking wine scratch well marinated for 10 minutes. Prepare a small bowl of cornstarch, put the fish pieces in and coat evenly with the cornstarch. Pay attention to the crevices of the fish flesh should also be evenly coated with powder. Heat enough oil in a wok until 7 or 8 minutes old. Shake off the excess starch from the fish and deep fry. Fry until golden brown and remove from the pan, arrange on kitchen paper to absorb excess oil. Heat the ketchup, water, sugar, white vinegar, MSG and salt in a small saucepan until it comes to the boil. Add the watercolor and thicken over high heat. Using a small spoon, pour the sauce over the fried fish pieces. Sprinkle with cooked white sesame seeds and scallions. (I'm an electric steamer so it's 15 minutes) The point is coming! Steamed green onion slices and ginger slices throw away the bottom of the water pour! Be sure to pour! Spread on the shredded green onions and ginger, and if you like spicy food, you can put shredded chili peppers, drizzle with hot oil and pour the soy sauce out of the pot! I love to eat shredded green onions so I will put a lot of recommended Lee Kum Kee thin salt soy sauce will not be dead salty taste first-class steamed sea bass

Information

Sea bass 1; salt; 1 tablespoon of cooking wine; 2 tablespoons of soy sauce; green onions moderate; ginger moderate; sesame oil moderate

Practice

Ginger sliced ginger, ginger pads, and the belly of the fish with ginger and green onions. The first thing you need to do is to take out the steamer, add water, select the "steam" function, and steam for 10-15 minutes depending on the size of the fish, which is relatively small, and then steam for 11 minutes. 60 seconds will be able to get on the steam, which is very fast. After steaming, drizzle sesame oil can be. North Ding steam things, water will not drip into the food inside, this is really good, will not string flavor will not dilute the fish inside the soup, steamed fish is very fresh. Sour soup fish (bass version)

Ingredients

bass 1; tomatoes (preferably small) 8-10; ginger 2 slices; sour soup 50 ml; salt 10 grams; a number of crab taste mushrooms; bean sprouts 2 handfuls of

Practice

fish de-boned and sliced into fish fillets, the knife can not be good, to make up for it! Wash and drain all the ingredients and substitute. Stir fry onion, ginger, garlic and fish bones, stir fry until some golden brown out of the flavor. Add the tomatoes, stir fry a little add water and Taobao bought sour soup (fermented with small tomatoes), a can of about 17 dollars. Bean sprouts and mushrooms blanched and fished out to add to the already boiled soup. Add the fish fillets and cook until browned, and finally add cilantro out of the pot, I forgot I also added the lactone tofu is also very tasty oh. Steamed sea bass

Ingredients

Sea bass 1; cooking wine 5 spoons; ginger 8 slices; salt a number of grams; a number of small green onions; 2 spoons of sesame oil; 3 spoons of soy sauce

Practice

Wash, fish body front and back with a knife cut openings, marinated in cooking wine, and rubbed all over the body with salt, plus ginger and green onions, 15 minutes or so. Steamer pot water boil, put the fish into the steamer, high heat steam about 10 minutes, low heat two minutes, take off the plate of ginger and scallions. Layer with the pre-prepared ginger and shallot pieces. Use the other pot of hot oil and evenly drizzle on the fish add raw pump and season, out of the pan can be!