Steamed sea bass(qing zheng lu yu )

Steamed sea bass

Introduction:

"The nutrition of fish is very good. Steamed fish is my favorite. It is said that the brain aging of those who eat fish four times a week is four times slower than that of those who don't eat fish. It's not clear if they don't have in-depth understanding. "

Production steps:

Step 1: perch or mandarin fish will not deform if they are steamed with two cuts on their back

Step 2: it's easy to taste after opening the knife again.

Step 3: Ingredients: 1 bar of sea bass, 1 tbsp of steamed fish drum oil, 1 tbsp of salad juice, 1 tbsp of ginger, 1 piece of chive, 2 pieces of sesame oil

Step 4: wash ginger and scallion, cut and set aside.

Step 5: put ginger and chives on the plate.

Step 6: lay the bass on the ground, pour in the steamed fish drum oil and brush evenly.

Step 7: steam over high heat for 6 minutes, turn off the heat and simmer for 3 minutes.

Step 8: take it out and pour in the salad juice immediately.

Step 9: add shredded chives.

Step 10: heat the pan, pour in sesame oil and heat.

Step 11: pour the heated sesame oil into the fish immediately.

Step 12: ready to serve.

Materials required:

Bass: 1

Ginger: 1 piece

Chives: 2

Sesame oil: right amount

Steamed fish drum oil: 1.5 tbsp

Note: * ginger and chives are deodorized. *After boiling, steam for 6 minutes. *I haven't salted it before. If it tastes heavy, you can marinate it for 15 minutes before steaming it. *Be sure to pour in the salad juice while it's hot. Otherwise it won't taste good. *No sesame oil can be mixed with oil, but sesame oil will go fishy oh.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu