Steamed Sea Bass
1.
For the perch, please remove the scales, gills, and internal organs from the store, and wash them.
2.
Cut a small cut along the back of the fish with a knife to prevent deformation after steaming. Cut three knives on each side of the fish body, add sliced ginger, fish belly into green onions, ginger, and salt the whole
3.
After a while, add cooking wine and marinate for about 20 minutes
4.
Shred part of the ginger and green onions, soak in warm water until bent
5.
Making the sauce:
Take a small bowl, add 2 spoons of steamed fish soy sauce, 1 spoon of light soy sauce, 1 spoon of sugar, white pepper, salt, appropriate amount of chicken essence, 50ml of warm water and stir well
6.
The disc enlarges the onion segments, and the ginger slices at the bottom to facilitate air circulation
7.
Put the marinated sea bass
8.
After the big pot of water is boiled, put the sea bass on the steamed slices, and then put the sauce on top
9.
Cover the pot and steam on high heat for 8-10 minutes, and steam for 5 minutes.
10.
Pour out the juice from the steamed fish plate (with heavy fishy smell), transfer to a clean fish plate, sprinkle with shredded ginger and green onion
11.
Pour in the steaming sauce, pour the hot oil in a separate pot, and add the dried red peppers cut diagonally with scissors to garnish
12.
Start enjoying
Tips:
1. About a catty of sea bass, only need to steam for 8-10 minutes, the time will be old
2. Use a knife to cut a small cut along the back of the fish to prevent deformation after steaming
3. After the fish is steamed, the juice will have a strong smell, so discard it
4. The sauce and fish are heated together, which is better than cold sauce, which can make the fish taste better
