Steamed Sea Bass

Steamed Sea Bass

1. Get the materials! Make two slashes on both sides of the fish.

2. Stuff the sliced ginger into the knife and the belly of the fish, pour in cooking wine and marinate for 20 minutes! Turn over halfway!

3. After marinating, remove the ginger slices from the belly and body, pour out the marinated juice, spread ginger shreds on the fish, and stuff a little into the belly! Bring water to a boil in a pot, let the water open into the fish (medium-to-small fire) and steam for 12 minutes!

4. After steaming, remove the shredded ginger from the fish and put it on another plate (or pour out the soup and use the same bowl, change the plate to look good...) Pour some steamed fish soy sauce, here I am It's a lot more accidental, it's a bit salty, and a little bit of flattening underneath is enough, sprinkle with chopped green onions.

5. Heat the oil in the pot until it smokes! Just pour oil on the fish!

Tips:

1. About a catty of sea bass is enough, the meat is the most delicious! The larger steaming time should be slightly increased. I have not studied whether the meat is older or not. I don’t have a catty, and it’s just right for two people.
2. You don’t need too much steamed fish soy sauce, just lay the bottom bowl flat, mainly for dipping.
3. Be sure to boil the water before putting the fish
4. The marinating time cannot be too long, 15-20 minutes is enough! The meat will grow old over time