steamed bass
Ingredients: green pepper
Recipe Recommendations
- bass art. 1
- ginger slices 3 tablets
- cooking wine 2 tablespoons
- edible salt appropriate amount
- edible oil appropriate amount
- green onions 1 piece
- green pepper half a
- salty and fresh
- steamed
- ten minutes
- simple
Steps for steamed bass
1
Cut the edges evenly on both sides of the bass's back, apply salt evenly to the wounds, and put some salt in the belly. Spread two small tablespoons of cooking wine evenly on the fish. Put 3 slices of ginger in the fish belly and marinate for 15 minutes.
2
Cut the green onions and green peppers into thin slices, place half of the shredded green onions on the marinated fish, and set aside the remaining half.
3
Add water to the steamer and open fire, put in the pickled fish. When the water is boiled, steam for 9 minutes on high heat, pick out the steamed shredded green onions and throw them away, replace with the remaining half of shredded green onions and shredded green peppers, and steam for the last minute. Remove the fish from the pan, use a small soup spoon to evenly pour two tablespoons of fermented fish soy sauce, put a little oil in the frying pan and cook it until cooked, and then pour on the fish.steamed bass Make Tips
Green onions and green peppers depend on your own knife technique, and you should be as thin as you can be-it's just a personal aesthetic requirement. Green peppers also serve as an embellishment, so you can leave them alone.