Health benefits
Seabass: nourishes the kidneys
Ginger: lowers qi and stops vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Green onion: activates blood circulation Stasis
Ingredients
Perch ( 1 ) | Ginger ( 2 pieces ) |
Green onion (1 section) | Millet pepper ( 2 pieces ) |
Corn oil ( appropriate amount ) | Steamed fish soy sauce ( appropriate amount ) |
Salt ( appropriate amount ) | Cooking wine (appropriate amount) |
How to steam seabass
1.First clean the bass and make a few diagonal cuts on the back of the fish with a knife.
2. Cut the ginger and green onion into shreds, and dice the millet and pepper.
3.Put some shredded ginger and green onion on the fish, pour an appropriate amount of cooking wine, and sprinkle some salt.Spread evenly and marinate for 30 minutes.
4. When the water in the steamer boils, put the fish in, steam over high heat for 8 minutes, turn off Simmer for 3 minutes.
5. Steamed.
6. Pour away the soup and pick out the shredded ginger and green onion.(It must be thrown away, this soup is very fishy.)
7. Pour the steamed fish soy sauce over the fish On top, put the remaining shredded ginger, green onions and millet pepper on top of the fish, heat the pan with oil, heat the oil and pour it on top of the fish.
8.The steamed seabass is ready.
Tips
When marinating fish, add less salt, because steamed fish soy sauce is salty.When eating fish, dip it in steamed fish soy sauce, and it tastes particularly delicious!
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