Steamed Kaiping Seabass
1.
A fresh seabass, when you buy it, you can order the fish to tidy it up. It should be noted that when cleaning the internal organs, you can only cut a small scallion on the belly and buy a little bit more later. Shred
2.
Peel the ginger, wash and cut into fine strips for later use
3.
Wash the green onions and cut them into fine threads. This is definitely a slow job. The cutting is so tangled. Haha
4.
Cut the red pepper into thin strips and wash off the seeds
5.
Wash the perch with clean blood, and cut off the back of the processed perch
6.
Cut off the head of the fish, cut the back of the fish with a knife, and cut the connected pieces. Never cut into sections. Make sure to stand up the back of the fish and cut it to save effort. It will not damage the integrity of the fish
7.
Put the cut fish in a bowl and add some salt
8.
Add the right amount of chicken powder and pepper
9.
Finally, mix in the proper cooking wine and grab it thoroughly with your hands, so that the fish can fully taste and then marinate for about 10 minutes
10.
Put the marinated fish on the plate and place it in the shape of a peacock
11.
Put it in a boiling pot with water, cover it, steam on high heat for seven minutes, then stuffy for about five minutes
12.
Put an appropriate amount of oil in the pot to heat
13.
Take the steamed fish out of the pot, sprinkle shredded green onion, shredded ginger, and shredded colored pepper, and finally pour a little hot oil on top of the fish.
14.
Pour in some steamed fish oil
15.
This open-screen sea bass is exquisite in shape, fresh and tender, rich in nutrition, and it is also an indispensable delicacy for New Year’s Eve
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18.
Today’s dishes are all healthy dishes, and it’s relatively simple to cook, but it’s very suitable for summer.
19.
Surprise received in advance haha
Tips:
Nutritional value of sea bass
It should be noted that; 1. When cutting the fish, be sure to stand the fish on its back. It is easier to cut, and it is not easy to destroy the integrity of the fish.
2. The steamed fish will be more delicious when it is simmered
Perch, also known as seabass, perch, quadribbed fish, etc., together with Yangtze River shad, Yellow River carp, and Taihu whitebait are called "Four Famous Fishes".
Perch contains protein, fat, carbohydrates and other nutrients, as well as vitamin B2, niacin and trace amounts of vitamin B1, phosphorus, iron and other substances.
Perch can nourish the liver and kidney, invigorate the spleen and stomach, resolve phlegm and relieve cough. It has a good nourishing effect on people with insufficient liver and kidney. It can also cure fetal dysfunction and postpartum breast loss. Mothers-to-be and postpartum women eat seabass, which can not only make up for themselves, but will not cause overnutrition and lead to obesity. In addition, the blood of sea bass contains a lot of copper, which is an indispensable mineral that maintains the normal function of the human nervous system and participates in the function of key enzymes in the metabolism of several substances.
In addition, sea bass has the following five nutritional benefits.
1. Sea bass has the effect of curing indigestion: 1 sea bass, remove the internal organs and scales, add green onion and ginger, fry for a long time, eat meat and drink soup. 1 time a day.
2. The effect of sea bass in treating infantile malnutrition and weight loss: 50 grams of fresh sea bass, 20 grams of oysters, and 10 grams of dried tangerine peel.
3. Perch has the effect of treating spleen deficiency, stopping diarrhea and chronic stomach pain: 50 grams of perch meat, 15 grams of Atractylodes macrocephala, 10 grams of dried tangerine peel, and eat in the same soup.
4. Treatment of difficult wound healing, pregnancy edema, and fetal movement after surgery: 1 sea bass, scaled, gills and intestines removed, 40 grams of Beiqi, appropriate amounts of salt and water, and steamed for consumption.
5. Perch has the effect of curing children's whooping cough: the gills of perch are not washed and dried, and decocted in water; or taken with roasted yellow powder and boiled water. Use 1 gill each time, 2 times a day.
