Steamed Sea Bass
1.
Prepare the ingredients, clean up the perch and use kitchen paper to absorb the moisture on the surface. The fishy film in the belly of the fish must be cleaned up;
2.
Use a knife to make three knives on the fish's back (both sides are easy to taste), sprinkle salt on the fish's back and in the belly of the fish, gently rub evenly with your hands, and place the cut ginger on the plate after the salt is evenly spread. Put shredded ginger on the top, in the belly of the fish, on the back of the fish, that is, the front and back of the fish, and in the belly, and then marinate for about 10 minutes;
3.
Turn on the power of the steamer, select "F-4" from the function menu, which is the "steamed fish" function, and then press the start button;
4.
While waiting for the steaming oven to preheat, place the plate with sea bass in the steaming plate;
5.
Turn on the steaming oven, put the steaming tray in the upper part of the steaming oven, and steam for 10 minutes. When opening the steaming oven, be careful to stay away from the oven to prevent the heat inside from scalding yourself;
6.
After the waiting time is over, turn on the steamer and take out the steamed fish. When taking the steaming dish, pay attention to wear a heat-insulating water jacket;
7.
After the bass is taken out, first discard the excess water in the plate, and then randomly place the cleaned and chopped chives and chives on the fish;
8.
Spoon the prepared sauce on the steamed fish slowly. The seasoning juice is made by mixing steamed fish drum oil, sesame oil, pepper oil, white sugar, etc.;
9.
Sprinkle a little chive leaves on the sauce and serve;
Tips:
1. Steamed fish can not be steamed in cold water, so whether you use a steamer or a steamer, you need to wait for the water to boil before putting the fish in steam;
2. The time for steaming fish should be adjusted according to the size of the fish. Generally, boiling water in a pot and steaming it for about 10 minutes;
3. After the fish is steamed, the fish juice in the plate must be poured out, otherwise it will be very fishy;
4. If there is no steamed fish oil, you can use light soy sauce with a little salt and oyster sauce to mix;
5. Don't be afraid of trouble, you can add hot oil before or after the seasoning, it will be more fragrant;
