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
Ingredients
Perch ( 750g ) | Millet pepper ( 2 pieces ) |
Onions ( 30g ) | Ginger ( 10g ) |
Cooking wine ( 2 tablespoons ) | Salt ( 2 seasoning spoons ) |
Light soy sauce ( 3 seasoning spoons ) | Sugar ( 0.5 seasoning spoon ) |
Sesame oil ( a little ) | Edible oil ( 30g ) |
Purified water ( 2 tablespoons ) |
How to steam sea bass
1. Remove the scales, guts and clean the bass, and make a cut on each side of the back.Pour in cooking wine, apply some salt and marinate for 30 minutes
2.Wash the green onions and cut into thin strips.In ice water, cut half of the ginger into shreds, slice it into regular slices, and cut the spicy millet into rings
3.Put a few on the plate Ginger
4. Put the marinated seabass, a few slices of ginger in the belly of the fish, and the surface Add shredded onion and ginger
5.After the water boils, steam for about 8 minutes
6.During the steaming process, mix a bowl of juice, light soy sauce, sugar, sesame oil, and purified water evenly
7. After the fish is steamed, take it out, pour out the steamed water, remove the green onion and ginger shreds, and put it back on Shredded green onion, ginger, spicy millet
8. Pour in the sauce and heat the oil pan until it smokes.Pour hot oil on the fish
9.Complete
Tips
The steaming time depends on the size of the fish.If the time is too long, the fish will taste too old.It is recommended not to exceed 10 minutes.Steaming the fish after the water boils will keep the fish fresher!
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