Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound sea bass; 1 Big green pepper; Some ginger; Some Steamed fish oil; Some olive oil; Some Scallions

by Yipeng Private House Handmade Bag

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The nutritional value of perch is shared with you, for reference only. Perch can nourish the kidney and relieve fetus, invigorate the spleen and invigorate qi, cure fetal dysfunction and produce less milk. Pregnant mommy eating bass is easy to digest, and can prevent symptoms such as edema, anemia, and dizziness. Mother-to-be and pregnant women eating sea bass is a kind of nutritious food that not only replenishes the body, but also does not cause overnutrition and leads to obesity. It is a good product for strengthening blood, strengthening the spleen and qi, and benefiting health and well-being.
Maintaining the normal of the nervous system, copper can protect the heart, maintain the normal function of the nervous system, and participate in the function of several key enzymes in the metabolism of substances.
Nourishing liver and spleen perch can nourish the liver and kidney, benefit the spleen and stomach, resolve phlegm and relieve cough, and have a good benefit for people with liver and kidney deficiency.
The folk prescription for treating whooping cough is a decoction of sea bass, green onions, and ginger to treat dyspepsia in children; grinding the gills or boiling the soup can be used to treat whooping cough in children, as well as edema of pregnancy and fetal movement in women.
Anti-aging Old people often eat sea bass, which has certain benefits in fighting aging and prolonging life. "

Ingredients

Steamed Sea Bass

1. Wash a sea bass, cut a hole on the back of the fish with a knife, stuff it with shredded ginger and shredded green pepper

2. After the fish is on the pot, prepare the shallots and coriander

3. Basically, it takes about 10 minutes, then spread the shallots and cilantro on the plate

4. Finally, when it comes out of the pot, it is fresh with olive oil. I also stuffed the fish with shredded ginger and green pepper, so that the whole body of the fish has an umami taste.