Health effects
Seabass: protects liver, enhances immunity, delays aging
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Cooking wine: low protein
Ingredients
Perch ( 1 piece (about 500 grams) ) | Onion ( Half a tree ) |
Ginger (appropriate amount) | Cooking wine (appropriate amount) |
Salt ( appropriate amount ) | Steamed fish soy sauce ( appropriate amount ) |
Oil ( appropriate amount ) |
How to steam sea bass
1. Remove the internal organs and scales of the seabass, clean them, make several diagonal cuts on the body, cut the green onions into chopped green onions and shreds, and slice the ginger..
2. Mix the cooking wine and salt and apply it evenly on the fish, and put some ginger slices at the bottom of the plate and chopped green onion, then put the fish, and put chopped green onion and ginger slices on the fish.
3. Boil water in a pot, add fish and steam for 8 to 10 minutes, turn off the heat and then steam Steam for three to five minutes.
4.Pick out the onions and ginger from the steamed fish plate and discard any excess.For the soup, sprinkle the green onions over the fish.
5. Heat oil in a pot and pour it on the fish.
6.Pour the steamed fish soy sauce into the pot, add a little less water and bring to a boil, then drain Just on the fish.
7. Finished product picture.
Tips
Turn off the heat and steam for a few minutes to remove the fishy smell.There is salt in the steamed fish soy sauce, so be careful about the amount of salt when applying it to the fish.
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