Health benefits
Seabass: nourishes the kidneys
Cooking wine: activates blood circulation and removes blood stasis
Ingredients
Bass ( 600g ) | Cooking wine ( 70g ) |
Table salt ( 7g ) | Green onions ( appropriate amount ) |
Onions (appropriate amount) | Ginger slices ( appropriate amount ) |
Salad oil ( appropriate amount ) | Steamed fish soy sauce ( appropriate amount span> ) |
How to cook steamed sea bass
1. Most basic vegetable markets will provide free slaughter.It's for you, but it's very rough.The fish scales are not completely scraped but there are some residue.You need to scrape it again to make it completely clean.Grab the head of the fish and tilt the back of the kitchen knife towards the head of the fish at an angle of about 70 degrees.Start from the tail of the fish and gradually Scrape clean toward the head of the fish, then clean the fish with running water on both sides.
2. Use scissors or a knife to clean up the fish and other fish.Although it is not beautiful, you can eat it yourself.Mainly reduce the fishy smell, clean and set aside
3.Place the accessories: 1000 ml of water, green onion Slices of ginger, shredded ginger, shredded green onions, shredded carrots, shredded colored peppers, 70 grams of cooking wine, salt, etc.are ready for later use
4. Cut the fish in at an angle of about 3 cm from the tail to the middle fish bone.
5.Make the same slanted incision on both sides
6.Pour the cooking wine evenly on the fish, then touch a small amount of salt, marinate for about 5 minutes, turn the fish over, and marinate again Make it in 3 minutes
7. Place the green onions on a new plate and then pickle them Place the prepared fish on the green onions
8.Put ginger slices into the incision
9.Sprinkle the fish with shredded ginger and green onion
10.Put the fish into the cold water pot
11. Boil the pot after 15 minutes
12.Clean up the first time accessories and put them into a new plate
13.Sprinkle with shredded green onions, ginger, colored peppers, and carotene
14.1.Heat the pot, turn down the heat, add salad oil and pour the steamed fish and soy sauce together to heat.However, there is a disadvantage in this.The steamed fish and soy sauce will easily burn the pot.
2.You can just put salad oil here and heat it
15.1.Pour the heated mixture evenly onto the fish, and the fish is steamed successfully.
2.If you only put salad oil in front, then pour the steamed fish soy sauce evenly on the fish here, and then pour the heated salad oil evenly on the fish
Tips
1.Scale the fish Be sure to remove it cleanly, but be careful with the knife to avoid hurting yourself.
2.Clean the first steamed ingredients and fish soup to avoid fishy smell.
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