Method 1:
Ingredients:
Sea bass (1 fish), cooking wine (about 15g), salt (a small spoon, about 2g), shredded green onion (about 20g), ginger (3-4 slices), shredded green peppercorns (about 8g), cooking oil (about 20g), black bean sauce for steaming fish (about 25g)
Practice:
1. the sea bass will be clean, both sides were cut a few knives, and then inside and outside the body of the fish rubbed with cooking wine and salt, and put the green onion and ginger, refrigerated marinade for half an hour
2. pot of boiling water, to be boiled over high heat will have been dealt with sea bass into the pot to steam for about 10 minutes, and then turn off the fire and then false steaming for another 5-6 minutes (if the fish is larger, it can be steamed for an additional 1-2 minutes)
3. the steamed fish Remove the ginger and garlic from the pan, and pour off the ginger juice from the pan
4. Re-sprinkle the fish with shredded ginger and garlic, then pour on the steamed fish soy sauce. Great job!
Method 2:
Ingredients
1 sea bass pho
15ml of soy sauce
1 tablespoon of lard
15ml of salad oil
Salt a little
Chicken broth
1 scallion pho
Ginger a pho
p> Peppercorns (pickled fish) moderate
Onion (pickled fish) moderate
Wine (pickled fish) a little
Chicken essence (pickled fish) a little
Ginger (pickled fish) moderate
Garlic (pickled fish) 10 slices
Steamed sea bass practice
1. sea bass cut open, remove the guts and gills, clean, cut on the back A few cuts, the incision into the ginger and green onion slices
2. Fish belly inside the ginger, green onion, garlic, a little salt, a little wine, marinate for 15 minutes and above, to taste
3. marinated fish rinse water (do not wash for too long, rinse will be able to), smeared with a little salt (soy sauce has a salty taste, do not put too much salt, just to make the fish more flavorful, thin layer of salt can be), put a little chicken essence, cut the knife, and put a little salt (soy sauce has a salty taste, do not put too much salt, just to let the fish more flavorful, thin layer of salt can be), put A little chicken essence, cut the cut inside should also be smeared, marinate for a while
4. ginger and green onion shredded, sprinkled on the fish
5. take a bowl into the lard, salad oil, soy sauce, mixing spread
6. evenly coated with fish
7. pot of boiling water
8. water boiling into the fish, covered with a lid under the steam for 10 minutes
9. fish up pot, delicious fish is finished, a little leftover spines are not, exceptionally suitable for the elderly and children
10. finished
Tips
1. depending on the size of the fish is not the same, the time is generally eight to fifteen minutes. The water boils and puts the fish.
2. smeared lard fish eat meat tender, no if the salad oil is the same. The amount of seasoning inside can be increased or decreased by yourself, as long as the salt flavor is appropriate.
Method 3:
Ingredients
Main ingredients
1 perch
10 slices of ginger
1 ham
2 red chili peppers
Sides
10 grams of salt
20 grams of rice wine
1 large spice
10 pepper
20 grams of soy sauce
10 grams of green onions
Steamed perch steps
1 freshly slaughtered river perch a head of about 1 catty 2 or so appropriate.
2 perch clean and remove the head and tail.
3 Perch cut from the back, the stomach part do not cut off.
4 bass with 10 grams of salt, 20 grams of rice wine, 20 grams of soy sauce, 10 grains of peppercorns, 1 grain of dashi, a little shredded green onion marinated for 30 minutes.
5 ginger and ham sliced and arranged in the bottom of the plate, put the sea bass, arranged. Steam for 10 minutes on high heat.
6 small fire 2-3 minutes burst pepper, bass out of the pot with a little shredded green onions and chili, while hot pour pepper oil can be.
Tips
I'm a post-85 super foodie and very beautiful girl, I love food and food photography, thank you for your attention, I will be there to give you to share my eating while thin beauty secrets oh! I love to eat, my weight only adhere to the 80-90 pounds, height 160 I used to be a 120 pounds of chubby girl oh! So as long as you eat the right way, eat the right time will enjoy the food side enjoy thin oh!