Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece sea bass; 15g shallot; 15g ginger; Some Pig fat; 15g Rice wine; 20g Steamed Fish Soy Sauce; 1g White pepper noodles; 10g salt; 10 pieces (for decoration) Wolfberry

by Invincible Rabbit White

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Sea bass is rich in various nutritional values and has the highest DHA content in freshwater fish. Therefore, steamed sea bass is the most stimulating brain. Choose from a catty to a catty and a half of sea bass. The steaming time is just right. The fish is just cooked, tender and smooth. The soup has the sweetness of rice wine and the aroma of soy sauce. Every bite is enjoyable. "

Ingredients

1 piece Sea Bass
15g Shallot
15g Ginger
Some Pig Fat
15g Rice Wine
20g Steamed Fish Soy Sauce
1g White Pepper Noodles
10g Salt
10 pieces (for decoration) Wolfberry

Steamed Sea Bass

1. Shred the ginger, shred the green onion, soak the wolfberry, cut the pork fat into small slices, remove the scales, internal organs and gills of the perch, clean it, stand it up and cut it from the back to the belly of the fish, do not cut, and cut into 1-1.5cm thick.

2. Use 1/3 of the green onion, ginger, rice wine, white pepper, and salt to marinate for 30 minutes.

3. The marinated fish is placed on a plate, with a little ginger shredded in the middle of each slice, and a little pork fat.

4. Put water in the steamer, put the fish in, boil and steam for 8 minutes, simmer for 5 minutes, take out the ginger and fat stuffed when steaming the fish, sprinkle with the remaining shredded green onions, ginger and goji berries, top with steamed fish soy sauce, and wok Put oil and heat it on the fish. (The effect of lard is better)