Precious cutter, steamed sea bass
By VicentaLakin
Fish that appear at least twice a week at the table always turn into flowers. No sea bass has ever been seen in the south, and more of it is fresh water. Seafish tastes heavy, usually with garlic, eight horns, chili, onions, ginger, wine to remove the smell, which is very difficult if it's not handled properly. Steaming fish today with herbs and homemade peppers. They taste so good, so fine, so salty, so delicious
Recipe Recommendations
- sea bass a
- green onions appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- pepper handful
- Wujiang Fuling pickled mustard appropriate amount
- Chop peppers appropriate amount
- salt appropriate amount
- soy sauce a little
- peanut oil a little
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Precious cutter, steamed sea bass
1
Seagulls are clean, and the fish are slashed, so it tastes good. Full-body wine and salt, pickled for 15 minutes. Pour the salted water, put ginger chips on the bottom, fish belly and onions on top. Pretzels and pickles taste salty, salty when they're pickled
2
Water is boiled in the pot, and when it is released, it is released and evaporated for five minutes。
3
Five minutes later, a lot of water came out of the plate。
4
Put the water down, onion off。
5
It's a layer of chopping and homemade pepper。
6
It's a little spicy, and then it's five minutes in the steam pan。
7
Another pot, with a little peanut oil, with a little pretzel of pepper, with a little sparkle. Blow the peppers to black, remove the peppers, and pour oil on the steamed fish。
8
There's no fish smell, there's only salt. Tastes good, very good。