1. A sea bass weighs about 2 catties.
2. Scrape the scales, remove the gills, remove the internal organs, and wash them for later use.
3. Cut off the head and tail and set aside. The body part of the fish is cut from the bones of the back of the fish, about 1.5 cm thick. Be careful not to cut off the fish maw.
4. Place the sliced thick fish fillets along the fish maw in the plate. Place the fish maw in the middle of the plate. The outer ends of the fish fillets are naturally laid out to form an open screen. Put in the fish head and fish tail.
5. Shred green onion and ginger for later use
6. Put a little salt on the fish meat and spread it evenly inside and out.
7. Also put less MSG on the fish and spread it evenly inside and out.
8. Put 2 scoops of cooking wine and fish meat to remove fishy and fresh.
9. Place the chopped green onion and ginger on the fish fillet and marinate for 20 minutes.
10. The cut small red peppers are placed on the fish to enhance the flavor. Heat the water in the steamer until the water boils, and then add the fish.
11. Steam on high heat for 5 minutes.
12. Take out the steamed fish, discard the steamed soup from the plate, and remove the steamed green onion and ginger.
13. Put a little red pepper and carrot to decorate. Pour steamed fish soy sauce on the fish to enhance the freshness and flavor.
14. Heat oil in a pot and pour over the fish, serve it~
Tips:To steam the fish, wait for the water to boil before adding the fish, and it will be OK in 5 minutes.
