Exclusive and Secretly Made Non-ordinary Delicious Piaoxiang Bass (the Meat is Tender and Tender with Fragrant Fragrance) My Secret Series Iii

Name: Exclusive and Secretly Made Non-ordinary Delicious Piaoxiang Bass (the Meat is Tender and Tender with Fragrant Fragrance) My Secret Series Iii
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Fresh sea bass; a little Shredded ham; Some Steamed Fish Soy Sauce; Some Ginger garlic; Some Scallion; Some salt; Some Chives

by anggie1129

4.6 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

Bass is made at home, and different people make different tastes. Everyone has their own understanding and methods of cooking. If you spend more time thinking, you can make the original ordinary dishes better and better! It was rough when I made seabass before, and it was not as delicate as it is today, so I just think it can be eaten!

In fact, the dishes that have been thoughtful will bring you a lot of surprises, and your cooking skills will continue to improve in your careful thoughts!

This fragrant sea bass is made more carefully than before, and the taste is better. As soon as I went to the table, I was greatly welcomed by my family. Seeing them happily eating fish, my heart is full! "

Ingredients

Exclusive and Secretly Made Non-ordinary Delicious Piaoxiang Bass (the Meat is Tender and Tender with Fragrant Fragrance) My Secret Series Iii

1. Ingredients: sea bass Seasoning: ginger garlic, Beijing onion, chives, steamed fish soy sauce, salt, etc.

2. Ingredients: shredded ham

3. Fish body cutting knife

4. How to cut the flower knife: first cut straight, not too hard, slant forward along the direction of the knife, and cut some cut flowers, then salt the fish body and massage a few times

5. Spread the cut ginger slices one by one along the edge of the flower, so that the fish will be deeply flavored during the steaming process

6. Add water to the steamer, heat it up on a high fire, and wait for the steam to come up

7. After the steam comes up, put in the prepared fish, so that the fish body can be heated immediately and the time for steaming the fish will be shortened.

8. Cover the pot and steam for about 5 minutes

9. Pour out the steamed fish water

10. Pour in the steamed fish soy sauce, the hot fish will quickly absorb the taste of the soy sauce, and then steam for another 2-3 minutes

11. Stir-fried shredded ham

12. Stir-fried shredded ham drizzled into the fish

13. Use a soup spoon to pour the soup in the plate along the direction of the fish head to the fish tail, so that every piece of meat will taste

14. After finishing everything, change a fish plate and put it on the dining table.

Tips:
My "secret" is here:

1. The fish-body fancy knife is called an embedded fancy knife for the time being. The blade should be cut straight first. The force should be moderate and not too hard.

After cutting a bit, the knife edge began to tilt and move forward, to be precise a bit forward

2. After finishing the flower knife, put some fine salt on the fish meat, and also on the fish belly, apply a little bit on the fish head, massage and massage, put the sliced ginger along

Put the flower knife down where it opens, and open each opening a bit, so that the fish will be fully flavored!

3. Add water to the steamer to heat up first, and then put the fish in after the steam comes up. This will keep the fish heated in the steamer immediately, shorten the time for steaming the fish, and the meat is super tender!

4. Stir-fry some shredded ham and onion, the taste is very fragrant