Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece sea bass; a little ginger; 6 pcs garlic; a little shallot; Some Soy sauce; Some oil

by Zhang Fuqing

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Perch has few bones and is rich in easily digestible protein, fat, vitamins, etc. It is sweet and warm, and has the functions of invigorating the spleen and stomach, invigorating the liver and kidney, relieving cough and reducing phlegm. In winter, the perch is fat and pleasant, the flesh is white as snow, and the fish is delicate.”

Ingredients

1 piece Sea Bass
a little Ginger
6 pcs Garlic
a little Shallot
Some Soy Sauce
Some Oil

Steamed Sea Bass

1. Perch with a wash knife

2. Shred ginger, mince garlic and spread on top

3. Put the sea bass in the steamer and steam for about 15 minutes

4. Chopped green onion

5. Turn off the heat after 15 minutes

6. Heat the wok and drain the oil. Let the oil heat up

7. Put chopped green onions. The plate was changed, and the long plate could not fit in the steamer. Just to take pictures to look good, but later found no effect