steamed sea bass (qing zheng hai lu yu )

steamed sea bass

Introduction:

"Sea bass, with delicious meat and rich protein, is one of the most common economic fishes in our coastal areas. This kind of fish in our local practice is mainly stewed in soy sauce, but we all like to choose the large size and Jin, some small as coastal residents are not willing to accept, in fact, the small bass is really suitable for steamed food, suitable for cooking at home, the cooking method is simple and very delicious, it is the most economical, delicious and outstanding way to entertain relatives and friends DaoHai fresh food. "

Production steps:

Step 1: sea bass weighs two catties

Step 2: green onion, ginger and red pepper

Step 3: remove the viscera and wash the fish; 2. Cut the fish with a knife on the back, and cut flowers on both sides of the fish for standby;

Step 4: clean the fish with a scalpel;

Step 5: take a container and pour in the cooking wine respectively

Step 6: pour in the salt

Step 7: pour in the pepper and mix

Step 8: marinate the fish in the container for 20 minutes;

Step 9: lay the scallion on the bottom of the plate, put the fish on the scallion, and put ginger slices into the fish belly, back and body

Step 10: lay the scallion on the bottom of the plate, put the fish on the scallion, and put ginger slices into the fish belly, back and body

Step 11: steam the fish in a pan

Step 12: Boil the water and steam for 20 minutes

Step 13: take out the steamed fish

Step 14: heat the oil in the oil pan

Step 15: pour the oil on the fish while it is hot

Step 16: finally pour in the steamed fish and soy sauce, sprinkle with shredded green onion and pepper

Materials required:

Sea Bass: one

Scallion: right amount

Ginger: right amount

Red pepper: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Steamed fish soy sauce: right amount

Precautions: 1. When marinating fish, turn both sides of the fish and marinate thoroughly; 2. The steaming time depends on the size of the fish; 3. The oil must be hot.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Hai Lu Yu