Before steaming on the pot to smear lard on top of the fish, before steaming on the pot to smear lard on top of the fish!

These steps if you do not do a good job steamed sea bass fishy smell will be bigger, you can refer to it, right to find out where their own problems.

This step is steamed after the steamed fish juice must be poured out, many people do not notice this point, directly dripping steamed fish drum oil, so the fish is very fishy, this steamed out of the juice fishy taste is very big, sea bass after steaming, fishy all out, you are not paying attention to the steam a few minutes after the steam, the onion and ginger in which the water poured out, and then re-add some ginger and scallion inside to continue to steam, the final To the top of the amount of steamed fish soy sauce, dripping hot oil can be.... Steamed sea bass take out and pour off the soup, add the right amount of soy sauce, the three silk spread on the fish, and finally drizzled with hot oil can be eaten. I hope to help you, want to know more food please pay attention to 『Small Dragon home cooking food』so that the bass usually do not have a fishy flavor. Usually families do not have steamed fish soy sauce, so I soy sauce is drizzled on the fish in advance, and then add a little cooking oil together to marinate in flavor, and then drizzled with hot oil after steaming.

Freshly shredded green onions, ginger, garlic, red pepper on the fish, pour the right amount of soy sauce, the pan poured oil to heat, pour on the green onions, ginger, red pepper and fish. Put two coriander leaves garnish can be served. Add water to boil in the pot, the marinated sea bass on the plate steamed, one and a half pounds of fish also steamed eight to nine minutes I said the time I used the dumpling leaves steamed time 8 minutes (I steamed fish are generally put on the dumpling leaves, both the fragrance of the dumpling leaves, but also to make the fish cooked fast, but you want to make a really tasty authentic steamed sea bass, in fact, it is very uncomplicated. In doing the steamed sea bass, do not less this action many people do not listen to advice, so the fish do not come out of the feeling of tenderness. Perch meat white and tender, fine spines less, taste extremely fresh, steamed perch is one of the characteristics of the traditional dishes of Guangdong, belonging to the Cantonese cuisine, one of the seafood recipes, perch as the main material for the production of perch, steamed perch to steamed fish soy sauce, hot oil as a supplement, taste salty and fresh, fresh for the name.