1. Clean one bass, clean the fish belly, cut an oblique knife on the fish body, don't cut it, and both sides. Make the fish more delicious when it is steamed.
2. Sprinkle salt evenly on both sides of the fish body, place it on a plate, and marinate for ten minutes.
3. Put the sliced ginger on.
4. Pour an appropriate amount of cooking wine.
5. After the water in the pot is boiled, put the fish on the steaming rack, cover the pot, and steam for 12 minutes on high heat.
6. After steaming, take it out. Beware of hot hands and use a bowl clamp to pick it out.
7. Cut a little green onion and shredded ginger.
8. Pour out the fish soup from the steamed fish dish, pour it into the pot, and adjust the sauce.
9. Turn on medium heat, pour the green onions and ginger into the fish soup, add the lard. Fry the lard and melt it.
10. Pour into the gas.
11. Pour light soy sauce, soy sauce.
12. Put in a spoonful of sugar.
13. Stir all the ingredients evenly.
14. Pour it on the steamed sea bass. The steamed sea bass is finished.
Tips:1. The steamed fish does not need to be covered with plastic wrap, in order to make the dipping sauce for the fish soup. 2. It is not recommended to add spicy sauce to the sauce, as it will cover the umami taste of the fish!
