steamed bass
By FrankHoeger
Ingredients: salt,garlic sprouts,coriander,bass,sesame oil,soy sauce,ginger,sweet pepper
Recipe Recommendations
- bass a
- coriander appropriate amount
- ginger a
- garlic sprouts appropriate amount
- sweet pepper appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- fish-flavored
- steamed
- ten minutes
- simple
Steps for steamed bass
1
One fresh perch, a small handful of coriander, three garlic sprouts, a bell pepper, and a piece of ginger.
2
Remove the scales of the bass, entrails, and cut the fish body with a knife.
3
Apply salt to the fish body and spread it evenly with your hands. Salt should also be added to the fish! Drizzle with a little cooking wine and marinate for a while.
4
Put garlic sprouts, coriander stalks, and shredded ginger in the basin.
5
Place the marinated fish upright on the ingredients, place the shredded ginger pieces into the fish body knife, and put one or two garlic sprouts, coriander stalks, bell peppers, and shredded ginger into the fish's mouth.
6
Pour into the pan and steam for about 15 minutes. Remove from the pan and drizzle with soy sauce, sesame oil, and add coriander leaves.steamed bass Make Tips
Because it is steamed, no peppers or chicken essence are needed, so that the original flavor can be preserved, with the fragrance of perch and no fishy smell. Pour some soy sauce on it, dip it in it and eat it, leaving a lingering fragrance on your lips and teeth.