Steamed sea bass(su shi qing zheng lu yu )

Steamed sea bass

Introduction:

"A Suzhou friend taught me how to make steamed fish with sugar and no vinegar. The first time I ate fish without vinegar, it turned out to be so fresh, and there was no fishy smell at all. I used to put green onions in this dish, but when I asked my husband to go to the market to buy food, he forgot. Alas, I still don't feel at ease when I asked my husband to go to the market

Production steps:

Step 1: wash the bass, make two cuts on both sides of the fish, and smear salt on the fish

Step 2: put ginger slices on the fish body and belly

Step 3: put sausage slices on the fish

Step 4: pour some June fresh and sugar into the fish

Step 5: steam in the steamer until the fish's eyes protrude and the skin opens

Step 6: heat the oil in the frying pan until it smokes. Pour the oil on the fish and finish.

Materials required:

Perch: 400g

Ginger: moderate

Sausage: right amount

June fresh: moderate amount (soy sauce)

Salt: right amount

Sugar: right amount

Vegetable oil: right amount

Note: 1, put some onion taste more fragrant, I this is because my husband did not buy onions, so did not put. 2. Fresh soy sauce must be put in June. I don't know why. My friend's mother taught her that. 3. Sausage can be put or not. I put it up for the sake of beauty because I don't have scallions. 4. Sugar is fresh, but can not put more, put a small spoon can.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Su Shi Qing Zheng Lu Yu