Scallion Sea Bass
1.
One perch is treated well to separate the fish head, fish meat and fish bones.
2.
Cut out the big thorns of the fish belly again, cut the fish bones into pieces, and keep the fish tails intact.
3.
Cut the fish into thin slices.
4.
Rinse the fish fillets two or three times and squeeze out the water, add a little salt, cooking wine, pepper, chicken essence, cornstarch, peanut oil, and marinate for ten minutes.
5.
Add salt, cooking wine, pepper, chicken essence, shredded ginger, and green onions to the fish heads, bones, and tails, and marinate for ten minutes.
6.
Cut green onion into sections, and shred part of green onion and green onion leaves.
7.
Boil water in a pot, add the fish head, fish bones, and fish tails to a boil.
8.
After being cooked, put a toothpick in the middle of the fish tail and put it on the two fish bones to make the fish tail stand upright.
9.
Boil the water again and cook the fish fillets.
10.
Take the cooked fish fillets out and put them in the middle of the plate.
11.
Put the shallots into the pot on a low fire and fry the onion fragrance, remove the shallots and retain the onion oil.
12.
Pour the steamed fish soy sauce along the circumference of the plate first, and then top with the hot scallion oil.
13.
Finished picture.
14.
Finished picture.
Tips:
1. After the seabass is processed, the tails are kept intact, and the meat and bones are marinated separately, so that it is convenient to put on a plate after being cooked.
2. Rinse the fish fillets two or three times first. Add pepper, cornstarch, and peanut oil when marinating to smoothen the fish.
