Steamed California Bass
by Nan Xi·Human Fireworks
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. California perch clean and drain the water
2. Rub the whole body of the fish with a spoon of salt, then rub the whole body of the fish evenly with white rice wine, add green onions, ginger,
3. Wash the green onions and shred
4. Put it in the pot and steam for about 10 minutes. Use chopsticks to poke into the thickest part of the fish body.
5. 1 spoon of sugar, 3 spoons of steamed fish oil, 2 spoons of light soy sauce, 1 spoon of oyster sauce, add 3 spoons of water and stir well
6. Take out the steamed fish and remove the ginger, spring onions, and the water in the plate.
7. Heat oil in a pan, add green onions and coriander to fry until fragrant
8. Pour in the prepared sauce, boil and reserve the juice, remove the coriander and green onions and discard, no need to add salt
9. Then the oily juice is ready, pour the oily juice into the bottom of the fish plate
10. Add shredded green onions and a little coriander
11. Pour the oil into the pot and heat it up
12. Pour hot oil on the shredded green onions, the crackling sound is very fragrant
13. It's delicious! It's worth trying.
