1. Perch or Mandarin fish is steamed on the back of the fish with two left and right sides, and it will not be deformed.
2. It's easy to taste after opening the knife again.
3. .Materials: sea bass 1 steamed fish drum oil 1 tablespoon half salad juice 1 tablespoon ginger 1 piece of chives 2 sesame seeds oil moderate amount
4. Wash the ginger and chives, cut them well and set aside.
5. .Put the ginger and chives on the plate.
6. .Put the sea bass well, pour in the steamed fish oil, brush evenly.
7. Put the pot on high heat and steam for 6 minutes, turn off the heat and simmer for 3 minutes.
8. Take it out and pour in the salad juice immediately.
9. Add shredded chives.
10. Heat in a pot, pour in sesame oil and heat.
11. .Pour the hot sesame oil into the fish immediately.
12. It's ready to be served.
Tips:*Ginger and chives are deodorized.
* After the water is boiled, steam for 6 minutes.
*I haven't salted it before. If the taste is heavy, you can salt it for 15 minutes before steaming.
*Be sure to pour the salad juice while it is hot. Otherwise, it won't be delicious.
*If you don't have sesame oil, you can use blended oil, but sesame oil will remove the fishy smell.
