Health effects
Green onion: relieves symptoms
Ginger: reduces phlegm and relieves cough, dissipates cold and relieves symptoms
Cooking wine: low Protein
Ingredients
Bass (about 1-1.5 pounds) ( One piece ) | Green onion (One tree) |
Ginger ( piece ) | Cooking wine (30g) |
Steamed Fish with Black Sauce Oil ( appropriate amount ) | Peanut oil ( appropriate amount ) |
How to steam sea bass
1.Slaughter the bass, remove the scales, remove the internal organs, wash them, and make a few cuts with a knife
2.Slice green onion and ginger
3. Spread shredded onion and ginger on the bottom of the plate, put shredded onion and ginger on the fish belly, also put shredded onion and ginger on the fish body, top with cooking wine and steamed fish soy sauce
4. Add water to the pot and bring to a boil, add the fish and steam over high heat for 10 minutes
5.Do not open the lid after turning off the heat, steam for 5 minutes
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6.After taking out the fish, pour out the soup in the plate, remove the onion and ginger in the plate, and put new onion and ginger shreds on the fish again
7. Heat a pot, add oil, when the oil is hot, pour in the steamed fish soy sauce, add a little water, and cook for 1 minute
8.Pour the cooked soup onto the onion and ginger shreds
9.A delicious steamed seabass is ready
Tips
1.The fish should not be too big.1-1.5 pounds is suitable for steaming.If it is too big, it will not be cooked easily2.Pour away the soup from the steamed fish to better remove the fishy smell
3.Try to steam with fresh fish
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