If you're steaming fish, it's usually boiling water on a pot and then steaming for 8 minutes. Start at about 100 degrees, then steam for 8 minutes at about 50 degrees on low heat.

Steamed sea bass practice

Ingredients: sea bass

Accessories: white onion, ginger, small onion, scallion, green bell pepper, red bell pepper

Seasoning: salt, pepper, cooking wine, soy sauce

1.the following start to prepare the ingredients

Prepare a perch, scrape the scales and remove the gills, use chopsticks to stir the guts from the mouth of the fish, and then pull out the guts, and use a knife to cut from the back of the fish against the fish bone, do not cut through, and try not to damage the perch's body to affect the aesthetic. If you don't like the trouble, you can leave it to the vendor.

2. The following began to prepare the accessories

Shredded green onions, ginger, green and red bell peppers, each half cut into julienne strips, mainly used for color matching. Cut the white onion into segments and the ginger into slices.

3. the following began to marinate

bass sprinkled with salt, pepper, cooking wine and mix well, the kneaded soft onion, ginger slices into the fish, marinated for 10 minutes to taste.

4. The following began to steam

boil water in the pot, after the water boils put castor, put the fish into the dish, take out the small onions, and then stuffed with scallions, slices of ginger, with scallions to the fish to prevent deformation, and then put into the pot with a low fire steam for 8 minutes.

After 8 minutes, take out the steamed sea bass and pour out the excess stock. Pour the steamed fish soy sauce evenly over the fish and layer with shredded green onions and green and red bell peppers.

Heat the oil in a wok until it reaches a temperature of 70 percent, then pour the oil evenly over the fish. Well, a meaty steamed sea bass is ready.