steamed sea bass on the first stage of the use of steamed soy sauce, steamed soy sauce can promote the dissemination of fish flavor, steamed out of the fish is very fragrant, there is a very strong flavor and aroma effect, in the steaming of sea bass when there is no steamed soy sauce available onions, ginger, garlic, peppercorns, etc. together with the stir-fry, stir-frying oil to put a little bit more, popping incense to dregs after the oil can be used as an alternative to the steamed soy sauce, the taste is also very fresh. It is also very delicious.

steamed fish soy sauce is actually a kind of soy sauce, but the pigment content is a little lower, taste enhancement of some of the stronger, therefore, in the case of steamed fish soy sauce is not available, soy sauce can be used instead of soy sauce, but soy sauce instead of steaming out of the fish color is darker, affecting the beauty.

We all know that soy sauce is a necessary condiment for fried meat food, soy sauce and soy sauce is a kind of soy sauce, but the pigment content is low, the glutamine content is high, the effect of meat food freshness is obvious, can be used to replace the soy sauce.

Main ingredients: sea bass scallions ham mushroom pieces.

Accessories: salt, pepper, yellow wine, soy sauce.

Practice

1. Sea bass cleaned up and dried.

2. Rub with salt, pepper, yellow wine and marinate for half an hour.

3. Soak the mushrooms, slice the round ham, slice the ginger, and cut the scallions into pieces and set aside.

4. The scallion segments stuffed into the fish belly, ginger slices yards, surrounded by ham and mushroom pieces, steamer wang fire boil, into the plate, steamed for 10 minutes, turn off the fire, and then virtual steaming for eight minutes, out of the plate, remove the ginger slices, dripping with soy sauce steamed fish, another pot, burn a little cooking oil, poured on the fish sprinkled with shredded scallions can be.