Steamed Bass Fish

Steamed Bass Fish

Introduction:

"Perch meat is tender, less thorn and more meat. It's delicious. Steaming can reflect its original taste. Of course, it's in line with modern people's health concept. Less oil is more healthy. It's a good choice for your baby."

Production steps:

Step 1: all ingredients are ready, onion and ginger are cut into thin strips, carrots are washed and cut into thin strips.

Step 2: treat the internal organs of the bass, scrape the scales and clean them

Step 3: drain the perch and set aside.

Step 4: apply a layer of fine salt evenly to the belly and skin of the bass, put some shredded green onion and ginger into the belly, add 1 teaspoon cooking wine, 2 teaspoons steamed fish drum oil, half a teaspoon sesame oil, a small amount of pepper, and marinate for 30 minutes.

Step 5: in the process of salting, the fish should turn over and let the salted soup penetrate into the fish evenly.

Step 6: Sprinkle shredded scallion and ginger on both sides of the fish and steam for 10 minutes.

Step 7: steam well, add shredded carrots, cover and simmer for 1 minute.

Step 8: sprinkle some shredded green onion at last and serve.

Materials required:

Bass: 1

Carrot: half

Shredded ginger: right amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Steamed fish drum oil: right amount

Sesame oil: appropriate amount

Note: 1, you can also cut the fish body, which is more delicious, and the steaming time will be greatly shortened. 2. Steamed vegetables should be eaten while they are hot. There will be a little fishy smell after they are cold.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh