Steamed Sea Bass

Steamed Sea Bass

1. Remove the scales and internal organs of the fish, and cut off the head and tail. After cleaning, cut the knife block with a thickness of about one centimeter and the knife at the direction of the belly, and cut the tail bone with two knives at the fish tail so that the fish tail can stand.

2. Slice ginger in half and shred into shreds, shred green onion, and soak medlar.

3. Put the processed fish on a plate, put ginger slices and 10 grams of cooking wine, and pickle with a little salt to remove fishy.

4. After the water in the steamer is boiled, put it in the pan and steam for eight minutes. After turning off the heat, take it out for one minute, remove the ginger slices, and pour out the soup in the pan. Place two spoons of medlar, green onion, shredded ginger and steamed fish soy sauce. Heat 50 grams of oil in another pot and pour it on the scallion and ginger when the oil is 80% hot. Delicious and beautiful 😊.

Tips:

Save more meat when handling fish tails so that you can stand up after removing the bones.