1. Wash the sea bass first, then prepare the chives, ginger, chili, and garlic for later use.
2. Separate the fish head from the body.
3. Cut the fish with a knife from the back, taking care not to cut the abdomen.
4. Place the head of the fish in the middle, and put it like a peacock on the screen, and put the tail of the fish under the head.
5. Shred ginger, red pepper into rings, and garlic into slices. Cut some chives roots for garnish.
6. Put garlic slices on the fish fillets, then put a small green onion on top, and place ginger shreds on top of the fish fillets. Finally, garnish with red pepper.
7. Pour a tablespoon of cooking wine and a little salt.
8. Put water in the pot and wait for the air to boil, then put the fish in and cover the pot and steam for 6-7 minutes.
9. When steaming the fish, cut the chives, put a little sugar in the soy sauce and mix well.
10. After the fish is steamed, drain the soup, drizzle with soy sauce, and garnish with chives. Heat the pot, pour the oil, heat until it smokes, turn off the fire, and pour the hot oil on the fish.
11. Shangyu, is it beautiful?
Tips:1. When cutting, start from the back of the fish, not the abdomen.
2. When steaming, be sure to wait for the water to boil before putting the fish in the lid and steaming. Usually it takes 6-7 minutes, so the steamed fish is delicious and tender, and the steaming time is not easy to be too long, too long will affect the taste of the fish.
3. Don't open the lid immediately after turning off the heat, it will be stuffy for two minutes.
4. The taste can be made according to your favorite ingredients.
