steamed bass
Ingredients: salt,garlic sprouts,coriander,bass,MSG,soy sauce,onion,Jiang,red pepper,oil,rice wine,soy sauce,garlic cloves
Recipe Recommendations
- bass a
- Jiang a
- onion two
- coriander a little
- garlic cloves 3 petals
- garlic sprouts a
- red pepper a
- oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rice wine appropriate amount
- fish-flavored
- burn
- half an hour
- ordinary
Steps for steamed bass
1
Remove the scales and internal organs of the fish, wash them, and wash the garlic sprouts, green onions and coriander for later use
2
Take a larger basin, add salt, monosodium glutamate, soy sauce, and rice wine, and mix well with the chopped onions, ginger, and garlic cloves
3
Cut the fish in half (my plate is small, so I have to cut it in half. In fact, one is better), and make a few cuts on both sides of the fish (Don't cut the fish)
4
Put the cut fish into the prepared ingredients and marinate. Spread the fish inside and outside. After marinate for 5 minutes, place the fish on the plate, and pour the remaining ingredients in. Put on the pan and steam for 20 minutes over high heat
5
Sprinkle some green onions, coriander and dried peppers on the steamed fish. Put on a frying pan, add appropriate amount of oil, heat it up (boil the oil very hot), and pour it on the fish. Be careful when spraying the fish with oil and don't burn it.