For fresh fish, my favorite practice is steaming, I feel that steaming is the best way to eat the fresh flavor of fresh fish. Steaming fish should be water boiling before putting the fish into the pot, the steaming time does not need to be too long, otherwise the fish will be old. Generally speaking, about 1 catty of fish is most suitable for steaming, if the whole, it will take about 8 minutes, if you cut the knife, it will take about 5 to 6 minutes can be. Pour off the broth on the plate, drizzle with steamed fish soy sauce or fresh flavor sauce, and pour hot oil over the water, it's really delicious.

Ingredients

Main Ingredients

Bass

1 fish

Supplementary Ingredients

Oil

Amount

Fresh Flavor Sauce

Amount

Red Pepper

Amount

Ginger

Amount

Wine

Scallions

Amount

Steps

1. Prepare the ingredients;

2. Scale the perch, scoop out the gills and guts;

3. Cut ginger into julienne strips, slice the green onions into flowers and segments, and slice the red peppers into diagonal slices for decorative purposes; make a flowery knife cut on both sides of the perch;

4. Smear the fish on both sides with a little bit of wine;

5. spread ginger and scallions as shown in the picture, put into the pot of boiling water to steam;

6. maximum fire steam about 5~6 minutes, turn off the fire, do not open the lid, virtual steam for 5 minutes and then out of the pot;

7. pour off the broth, pinch away the ginger and scallions;

8. fish body covered with shredded green onions and red pepper;

9. small pot of boiling water, put the right amount of oil and fresh sauce and cook;

10. While hot drizzle boiled soy sauce, oil;

11. Enjoy while hot not bar!

Tips

Pay attention to the fire, turn off the fire, do not rush to open the lid, so that the fish in the pot to continue to virtual steam for a few minutes before leaving the pot.