1.
Steamed sea bass:
1. Clean the internal organs of the fresh perch back open, marinate in cooking wine, salt and lemon for half an hour.
2. Cut the fish body with a knife, insert the sliced ginger and green onion, and steam for 10 minutes after the steamer is steamed.
3. Pour out the soup when steaming the fish, throw away the ginger slices and green onions on the fish, put new green onions on the steamed fish soy sauce, and top with hot oil.
4. Finished.
2. Put it in a steamer and steam for 10 minutes
3. Out of the pot, discard the soup from the steamed fish. Put green onions on it.
4. Top with steamed fish soy sauce and hot salad oil.
5. Out of the pot.
Tips:One fish a week.
