Health benefits
Green onions: relieve symptoms
Ingredients
Perch (One (about 700g) ) | Green onions ( Two ) |
Cooking oil (for coating seabass) ( A small spoon ) | Cooking oil (for pouring the seabass) ( One tablespoon ) |
Salt ( a small spoon ) | Garlic cloves ( Three large pieces ) |
Ginger ( Three slices ) | Soy sauce ( Three small spoons ) |
How to make steamed sea bass
1.The bass is cleaned Finally, cut it in half, rub both sides with a small spoonful of salt and a small spoonful of cooking oil, and marinate for a while.Chop the garlic cloves into mince, mince the ginger, cut the green onions into sections and shred them and set aside.
2. Spread the prepared ginger and minced garlic evenly on the surface of the seabass.
3. Pour an appropriate amount of water into the pot.After the water boils, add the marinated seabass and cover.Cover the pot and steam for 8 to 10 minutes,
4.Pour out the soup in the plate after it is out of the pot After removing the minced garlic and ginger sprinkled on the seabass, spread the prepared shredded green onions on the surface of the seabass.
5. Pour a tablespoon of cooking oil into the wok, heat until it emits a little white smoke, and while Heat the oil and pour it over the steamed seabass.
6. Pour about three tablespoons of soy sauce on the seabass.
7.Finished product.
Tips
The reason for steaming fish in boiling water is that when the fish suddenly encounters relatively high-temperature steam, its outer tissue will solidify and the fresh juice inside will not flow out easily.In this way, the steamed fish will be delicious and shiny.Apply a small amount of oil on the surface of the fish to make the fish meat more slippery and tender.Sprinkling ginger on the fish and pouring the soup out of the pan after serving can effectively remove the fishy smell.
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