1. Pick up the sea bass, prepare chives, goji berries, dried chili or too much pepper, ginger and garlic.
2. Cut the sea bass with a knife, put it in shape, sprinkle salt, and pour cooking wine on the whole fish.
3. Stuff the sea bass with ginger, garlic and chives. Put the sea bass in a rice cooker and steam for about 20 minutes.
4. Make the soup, the soup is a spoonful of light soy sauce, a spoonful of oil, a spoonful of white vinegar, a spoonful of white sugar, pour a small amount of water and mix well, pour it evenly on the sea bass, and then add the medlar, chives, coriander leaves, Steam for another ten minutes or so.
5. Put the steamed seabass out, heat the oil in a pot, smoking state, and evenly pour it on the seabass before eating.
Tips:The fresher the sea bass, the better the steamed taste, and the ingredients determine success or failure. In addition, ginger, cooking wine, garlic, and vinegar are all conducive to reducing the fishy smell, so you must put a sufficient amount. Secondly, the sea bass does not have to be steamed for too long, which will affect the freshness of the sea bass! Time is important.
