Today, I share a practice of Basha fish, which can be cooked in a pot for more than ten minutes. When it is dry in autumn, you can eat less greasy dishes. The steamed Basha fish is not greasy at all, soft and delicious.

Steamed Basha fish

Ingredients used: 2 pieces of Basha fish, vermicelli 1 stick, Chinese cabbage leaves 1 piece, 4 cloves of garlic, and millet pepper 1 root; 2 tablespoons of steamed fish and soy sauce, 2 tablespoons of soy sauce, half a spoonful of sugar, starch 1 spoon, cooking wine 1 spoon, and appropriate amount of salt.

Step 1: Clean the Basha fish fillets, cut them into big cubes, put them in a bowl, add a spoonful of cooking wine, grab a spoonful of starch and marinate for 3 minutes.

Step 2: Mix the juice in the bowl: chop 4 cloves of garlic, 1 root of millet pepper, 2 tablespoons of steamed fish and soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of water, less than half a spoonful of sugar and appropriate amount of salt, and stir well for later use.

Step 3: Soak the vermicelli, put a cabbage leaf on the bottom of the plate to prevent the vermicelli from sticking to the bottom, and put the vermicelli on the cabbage.

Step 4: Put the diced Basha fish on the vermicelli, and pour the juice prepared in step 2 evenly on it.

Step 5: Steam in a steamer for 15 minutes, and don't cover it, because the soaked vermicelli still absorbs water when heated.

Step 6: After the Basha fish is steamed, sprinkle a handful of white sesame seeds and a spoonful of salad oil on it. Mix the following vermicelli well when eating. A soft and delicious steamed Basha fish is ready.