Steamed Sea Bass—jiesai Private Kitchen
1.
The perch is slaughtered, scaled and cleaned, and both sides of the spine are cut along the inside of the belly;
2.
Cut the fish to the ribs with a knife on both sides of the fish body, cut the fish meat (don't break it), sprinkle cornstarch first and then grease;
3.
Place the processed seabass skin up on the plate (sprinkle ginger slices and tangerine peel on the fish), and put chopsticks between the fish body and the plate (for better maturity);
4.
Put water in the pot, put the steamer, start the [manual] function, put the fish in the fish dish after boiling, cover the pot and set the fire regularly for 7 minutes;
5.
After the function is over, take out the fish plate and chopsticks;
6.
Pour the oil into the pot, add shredded green onions, steamed fish soy sauce, start [Frying in a dry pan], and pour it into the fish dish after the pot is boiled.
Tips:
1. Be careful not to cut the skin of the back when you cut both sides of the spine along the inside of the fish belly.
2. Spread cornstarch powder and apply oil evenly.
3. Friends who don't have an automatic cooking pot can use manual frying instead of dry pan frying. People with cooking experience can do the same success.
