Steamed Sea Bass with Olive Horn
1.
After the perch is cleaned, use a knife on the fish.
(I want to share with you a little bit. If you have a lot of small spines, it’s best not to use a knife on the fish, so as not to cut the bones, and you will easily get your throat when you eat it. Delicious is important, but safety is more important. Is it
2.
Apply salt evenly all over the body
3.
Put shredded ginger, green onion and olive horns into the belly of the fish
4.
Spread a few thick ginger on the bottom of the plate, and put the fish on the ginger slices to play an overhead role, so that the fish can be evenly heated
5.
The remaining shredded ginger, green onion, and olive horns are spread on the fish
6.
After the water is boiled, steam it in the pot. This fish is not big today, so it only takes 10 minutes to steam it.
7.
After the pan is out of the pot, decanted the soup from the plate, then spread the shredded red pepper and green onion, and top with the seafood soy sauce
8.
Pour hot oil
9.
Serve hot
Tips:
The steamed fish must be steamed in the pot after the water is boiled, and then start timing when the pot is put out. Generally, about 1 catty of fish is controlled within 8-13 minutes, which is the most delicious. Of course, this should be done according to your own steamer and firepower. The final decision
