steamed bass

Recipe Recommendations

• bass a
• Chinese bulbous onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• soy sauce appropriate amount
• sesame oil appropriate amount
• pepper appropriate amount
• cooking wine appropriate amount
• white sugar appropriate amount

• salty and fresh
• steamed
• ten minutes
• simple

Steps for steamed bass

1

Ingredients: Scrape the scales of the perch clean, cut the belly to clean the intestines inside, especially the black film in the cavity. Be sure to scrape it clean with a knife. The fishy smell of the fish seems to have a lot to do with it. Slice the garlic, shred the ginger, and slice the buckwheat with a flat knife. Generally, scallion is used for steaming fish. I didn't buy the scallion that day, so I had to buy buckwheat head.

2

Cut a knife on the back of the bass to make the fish easy to taste and cook quickly at night. Then apply cooking wine and pepper powder to the whole body of the fish, and then add shredded ginger.

3

Put more water in the pan and bring to a boil over high heat. Put the bass in the pan and add the lid to the pan and steam over high heat for about 8 minutes. The bigger fish will only take 10 minutes. When the fish is cooked, the fish eyes will protrude, or use chopsticks to insert the fish into the thickest part. If you can insert it, it means that the fish is cooked.

4

After 8 minutes of high fire, the fish was steamed just enough. Pour out the fish blood in the plate, which is also a factor that reduces the fishy smell.

5

Put oil in the pan, add garlic slices when the oil is hot, and put the white part of the buckwheat head first and stir-fry. Then add a proper amount of soy sauce, sugar, sesame oil, and the green part of the buckwheat head seedlings, add a little water, and bring it to the boil, and the fish juice will be ready.

6

Pour the hot fish sauce on the fish and serve to eat.

steamed bass Make Tips

Recipe Categories

• hot dishes
• home cooking