Steamed Sea Bass—private Practice
1.
Dissecting the fish: After tidying up the fish, stick to both sides of the spine and remove the spine (don't throw the spine)
2.
Picked sea bass (the spine is easy to cook, and the finished product has a good shape), rinse under the tap
3.
Marinated fish: half a tablespoon of salt, 10 tablespoons of cooking wine, put the fish in the fish and spread it on both sides repeatedly, put the spine under the fish, and marinate for 5 minutes
4.
Put an appropriate amount of water in the big steamer and put it on the drawer (it must be a big pot, the small pot will not fit on the fish plate), add a little cooking wine after boiling
5.
Remove the marinated fish from the marinade, rinse the fish dish with clean water, put a little ginger, put the fish spine, and then put the sea bass
6.
Put a pot with boiling water, cover and steam, turn off the heat 7 minutes after boiling
7.
Seasoning: 2 tablespoons of soy sauce, 3 tablespoons of light soy sauce, 5 tablespoons of vinegar. Take the steamed fish out, control the water, pour the adjusted juice on top, and put shredded green onion and a little ginger on top of the fish
8.
Put vegetable oil (the amount of cooking) in the wok, and pour it on the green onion and ginger when the oil is smoky
9.
Finished picture! !
10.
Finished picture! ! !
Tips:
1 Adding cooking wine in the boiling water pot can effectively remove the fishy smell. 2 The proportion of juice must be mastered, this is the focus of this dish. 3 The time for steaming fish should not be too long. Don't buy too much fish, it's about a catty and a half, and steaming such a big fish can be done for 7 minutes. 4 This dish is also delicious when eaten cold!
