Steamed Sea Bass

Steamed Sea Bass

1. A California bass.

2. Remove the scales and fins and clean them.

3. Stand upright and cut the perch from the tail, about two centimeters away, don't cut it, save a little bit.

4. Put it on a plate, add cooking wine and salt, and marinate for 15 minutes.

5. In the process of marinating the fish, the ingredients are prepared, and the ham is diced for the meal. Not all of the fish are used in the picture, but some are used for other dishes.

6. Cut off the white part of the three green onions, cut the ginger into thick shreds, and cut a little bit of fine ginger. I didn't cut it when I took the picture, and I forgot it later.

7. Wash the marinated fish again, and stuff the green onion and ginger into the belly of the fish.

8. The fish is poured with rice wine and steamed fish soy sauce, and the ham is piled aside. Boil water on high fire, steam for ten minutes after SAIC. The heavy mouth can be steamed with a little salt on the fish, I added about 1 gram of salt.

9. Sprinkle fine ginger on the fish, burn a little oil, so as to smoke, and then pour it on the ginger while it is hot.

10. Just sprinkle an appropriate amount of chopped green onion.

Tips:

1. I usually use Chinese sausage for steaming fish. Today, I just made other dishes and bought ham as a side meal. If I don’t use it up, I will use some leftovers to steam the fish.
2. The styling of steamed fish is an easy way to learn. The method of steaming fish is my own. I don't know how she steams it. I haven't read her recipes, but only watched her follow-up photos.
3. It must be steamed with rice wine to better highlight the deliciousness of the sea bass.