steamed bass
Ingredients: chicken essence
Recipe Recommendations
- bass a
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- sugar a little
- chicken essence appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for steamed bass
1
Remove the scales and internal organs of the fish, wash it, and open a diagonal knife on the back for later use; wash the onions and ginger, cut the onions into sections, and slice the ginger into slices
2
Rub appropriate amount of salt and sugar into the fish body and fish belly (a little sugar, more salt). This dish is mainly salty, and the sugar is just for the flavor) and MSG. Put the green onion and ginger slices on the fish maw and fish, and don't forget to put them where the fish comes in contact with the pan. Pour it on with rice wine and marinate (I like to marinate for a longer time, at least 3 hours, so that the salt can taste as much as possible, and the wine can taste as much as possible to eliminate the fishy smell)
3
Steam for 15 minutes under water