Steamed Sea Bass

Steamed Sea Bass

1. On the bottom of the plate are shredded ginger, green onions and carrots. The purpose of the scallions and carrot pieces is to remove fishy, and to prop up the sea bass so that the water vapor can circulate up and down.

2. The sea bass is pre-processed, marinated and plated. The scales of the seabass killed in the vegetable farm are usually not cleaned, and the blood water needs to be further cleaned. After processing, cut a knife, put a little salt on the belly of the fish, pour in a proper amount of cooking wine, and marinate for more than half an hour.

3. Put some shredded ginger in the belly before steaming, and put some shredded ginger on the fish.

4. Boil the water in the steamer until steaming, and put the fish in the steamer. The steamer is a bit small, so I changed a small plate.

5. Cover and steam for 10 minutes

6. Out of the pot, pick up the shredded ginger, add the adjusted sauce or simple aged vinegar, and you can start it.

Tips:

After the sea bass is steamed, take it out of the pot in no hurry, and steam it for another three to five minutes.