Health benefits
Seabass: nourishes the kidneys
Soy sauce: activates blood circulation and removes blood stasis
Ingredients
Perch ( one ) | Oil ( appropriate amount ) |
Salt ( a spoonful ) | Ginger ( appropriate amount ) |
Garlic ( One clove ) | Soy sauce (appropriate amount) |
Vinegar ( An appropriate amount ) | Sesame oil ( a spoonful ) div> |
Green onions ( a small handful ) | Scallions ( A small handful ) |
How to steam sea bass fillets
1. Prepare green onions, shallots, ginger and garlic
2.Cut green onions, green onions, garlic cloves, and ginger slices for later use
3.When you buy the fish, ask someone to help you handle it, cut it into pieces, and leave the whole fish head
4.Take it home and wash off the blood, place ginger slices evenly on one side of the meat to remove the smell, apply salt and let it sit for a while
5.Turn the fish over and arrange on the plate
6.Steamer over high heat and boil water
7.Put in the sea bass and steam for ten minutes
8.After steaming, open the lid, pour soy sauce and vinegar to taste
9. Pour a little chili sauce and sprinkle with the remaining ginger, garlic and chopped green onion
10.Sprinkle green onions
11.Take it out, drizzle it with sesame oil, and the steamed sea bass fillet is ready! Hurry and eat it while it’s hot
Tips
1.Don’t cut the green onions too finely, and don’t chop the green onions too small.The shape of the ginger slices is random, because it plays a role in removing the fishy smell
2.When you buy the fish, let someone chop it.Otherwise, it will be very troublesome to chop it yourself.The fish bones are very hard.If you chop it almost constantly at home, it is easy to chop the fish meat.
3.Add ginger and salt to remove the fishy smell.Let it sit for a while to allow the ginger flavor to penetrate more.It will taste less fishy then
4.It doesn’t take a long time to steam fish.If you forget the time, it’s okay to steam it for a while.The more tender the fish is, the more delicious it is.But be sure not to steam it for too long.It’s better if the fish is more tender., once it gets old, it will clog the teeth and not taste good
5.After steaming, you can cover it and simmer for a while after adjusting the taste, so that the flavor of the sauce can penetrate into the fish
6.Chopped green onions You can take out the scallions and sprinkle them for decoration
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