Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some sea bass; Some salt; Some Shredded Scallions; Some ginger; Some Steamed Fish Soy Sauce; Some Cooking Wine; Some Cooking oil

by kiss war girl

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Fan Zhongyan wrote a poem, "People on the river, but love the beauty of bass. You look at a leaf boat, haunt the storm." It is said that in the Western Jin Dynasty, there was a man named Zhang Han, originally from Songjiang, Jiangsu, who was an official in Luoyang. In the autumn of that year, the westerly wind started and the cold wave was approaching. He remembered that the four-gill bass and mulva in his hometown were just fattening, and his homesickness spontaneously arose. He finally resigned from the official to return to his hometown. "Thinking of Perch" allusion. Steamed sea bass is delicious and juicy. Any advanced cooking method can't be compared to the most original way of eating. The less seasoning, the better. "

Ingredients

Steamed Sea Bass

1. Ingredients: sea bass Seasoning: salt, shredded green onion, shredded ginger, steamed fish soy sauce, cooking wine, edible oil

2. Wash the fresh sea bass and cut open the spine to prevent deformation after being steamed.

3. Shred the green onion and ginger, and cut a few slices of ginger.

4. Knead the fish with cooking wine and a little salt; marinate with ginger and green onion for 20 minutes. (The belly of the fish is also stuffed with green onion and ginger)