Steamed Sea Bass
by Xia Chi Leng
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Fish clean
2. Cut the fish with four knives, don't cut it off.
3. Stuff the sliced ginger into the incision
4. Ginger and green onions are also stuffed into the belly.
5. Put clear water in the steamer and pour cooking wine into the clear water.
6. Steam on the pot for 20 minutes.
7. Pour out the steamed fish.
8. Remove the steamed green onions and ginger, and sprinkle with fresh green onions and ginger. Pour in steamed fish soy sauce and drizzle with lard
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