In winter, many people especially like to eat meat, but in summer, many people will find that they can't eat sharp meat. On the contrary, delicacies such as fish are more delicious and can increase people's appetite.

When eating fish in the summer, I don’t like to eat fish that tastes too heavy. Steamed fish is the most delicious, especially the tender and delicious steamed seabass, which is delicious and fresh. It can be said that I like to eat it everywhere.

What I want to share with you today is steamed seabass. The deliciousness of the steamed seabass won’t get old easily, and beginners can learn it quickly.

When steaming seabass, remember not to steam it over water. If you take one more step, the seabass will be fresher, more tender and less fishy.

Step 1: Knock the lively bass unconscious with a knife, then shave the scales against the direction of the bass, gradually cut open the belly of the fish from a small round hole around the fish body, and remove the internal organs and black matter inside the belly of the fish.

After all the mucous membranes have been cleaned, clean them again.

Step 2: Cut along the belly of the fish to both sides of the backbone, cut out the ribs again, and cut the fish meat but leave a part of it. Do not let the fish meat be completely cut off, so that the bass can be scraped flat. Everyone is here

Sprinkle an appropriate amount of water starch on the fish and then apply a layer of vegetable oil.

Reminder: Cutting the sea bass and steaming it will shorten the steaming time and make the fish taste more tender.

Step 3: After we have processed the sea bass, prepare a clean plate with several wooden chopsticks on the plate as a support. Place the sea bass skin side down inside the plate, and then put the ginger slices and poria cocos evenly into the fish fillets.

Reserved above.

Step 4: Add an appropriate amount of cold water to the pot until the water boils. Then put the sea bass into the pot and steam it for another 7 minutes. When the sea bass meat can be easily picked off, it means the fish meat is steamed.

Step 5: After the fish is steamed, remove the ginger slices and poria cocos on the plate, and then discard the soup in the seabass.

Step 6: Add an appropriate amount of oil to the pot, add an appropriate amount of green onions and seafood soy sauce, stir-fry until the green onions are slightly rolled, then turn off the heat and pour the oil in the pot onto the plate with fish.

The above is the specific method of steaming seabass that I will share with you today.

The cooked steamed seabass not only tastes delicious, but also looks very beautiful. It is a great face whether we eat it at home or entertain guests.

When making steamed seabass, many people don't know how to cut and flatten the seabass. You only need to cut along the belly to both sides of the backbone, and slowly slide down to remove the fish bones, so that the fish meat can be scraped.

draw.

Let’s briefly summarize a little trick for steaming sea bass: when making steamed sea bass, add a little water starch, beat the water starch evenly and then apply a layer of oil. If you do this step more, the steamed sea bass will be more delicious and taste better.

Because it is tender.