Seabass is a very nutritious snack. I believe many people will think of steamed seabass when they mention seabass, right?

Indeed, steamed seabass is the most delicious and nutritious among many seabass delicacies. If you have just bought fresh seabass, it is best to make it into steamed seabass.

Although the recipe of steamed sea bass is relatively simple, many families find that the steamed sea bass cooked at home is fishy and woody.

Not to mention the delicate nutrients, sometimes we wish we could throw it away.

What I want to share with you today are some methods of steaming sea bass. This method is not only simple, but the sea bass we make is tender and tasty, and has the same taste as the sea bass sold in restaurants outside.

The first step: clean the bass and remove the fish scales, fish internal organs, the black mucous membrane inside the fish belly and part of the internal organs. Clean the fish again and make two cuts on the back of the fish to facilitate the bass to eat.

Reminder: Most people make steamed seabass fishy because they do not do this step well. All the internal organs and fish guts inside the seabass must be removed and clean, and the black mucous membrane inside the fish belly also needs to be torn off. In this way

The sea bass produced has no fishy smell.

Step 2: Cut an appropriate amount of ginger slices and green onions and stuff them into the belly of the fish, then rub an appropriate amount of salt on the fish, add rice wine and marinate the seabass for 10 minutes, marinate the seabass for flavor, and then drain the water in the dish

Throw away the set aside.

Step 3: Add an appropriate amount of cold water to the pot until the water boils, then put the dish full of seabass into the pot, steam over medium heat for 10 minutes and uncover the pot.

Throw away the water in the bass dish, remove the ginger and garlic from the belly, then cut an appropriate amount of green onion and put it on top of the bass.

, Step 4: Add an appropriate amount of vegetable oil to the wok until the oil is burned, then drizzle it onto the shredded green onion on the fish, and finally pour in the seafood soy sauce, and a delicious steamed seabass is ready.

The above is about the specific method of steaming seabass that I will share with you today. If you want to make this steamed seabass well, there are two key points. Using these two aspects, the steamed seabass will remain youthful and will not smell fishy.

Son.

When handling sea bass, you must remove everything that can cause the sea bass to become fishy to ensure that the sea bass is delicious.

In fact, when making steamed seabass, you must control the doneness. Boil the water before putting the seabass into the pot.

If the sea bass is small, steaming for about eight minutes will be enough. If the sea bass is large, steaming for ten minutes will be enough. Do not steam for too long.

After everyone knows how to use this method, the steamed sea bass will be very delicious and refreshing, and there will be no difference in the steamed sea bass made in restaurants.

Of course, there is another most important key to making steamed seabass, that is, you must use live seabass when making steamed seabass. How to use dead seabass? No matter how skilled we are, we cannot make delicious steamed seabass.

Bass coming.