steamed bass

Recipe Recommendations

• bass art. 1
• onion appropriate amount
• Jiang appropriate amount
• salt appropriate amount
• yellow wine appropriate amount
• MSG appropriate amount
• red pepper appropriate amount
• steamed fish oyster sauce appropriate amount

• salty and fresh
• steamed
• three-quarters of an hour
• ordinary

Steps for steamed bass

1

Clean the bass and carefully remove the scales, gills and internal organs.

2

Remove the knife from the fish tail, slice the fish body in half, and chop the fish head in the middle, without cutting it off

3

Turn the fish over, with both sides facing up, so that the whole fish lies on the plate.

4

Draw the knife on the thick part of the fish.

5

Sprinkle with a little salt, spread evenly on the fish, and add to taste for 30 minutes.

6

Cut the green onions into sections, slice the ginger into slices, and place on the fish.

7

Pour a little rice wine and top with Li Kum Kee steamed fish soy sauce.

8

Bring the water to a boil, add the fish, steam over high heat for 6 minutes (just steam until the fish eyes stand out), and simmer for 3 minutes.

9

Sprinkle the chopped green onion on the fish again, heat it in an oil pan, and pour the hot oil on the chopped green onion.

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