steamed bass
By VicentaLakin
Recipe Recommendations
- bass art. 1
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white pepper appropriate amount
Steps for steamed bass
1
Clean the killed bass and lightly peel it from the middle seam of the fish back to prevent the fish from breaking during the steaming process. Spread 2 tablespoons of cooking wine, a small amount of salt, and a suitable amount of white pepper evenly over the fish, and marinate for about 10 minutes;2
Stuff half of the shredded green onions and ginger into the fish maw;3
Cut the green onions into long sections and place them under the fish. Spread some shredded ginger on the fish. Boil half a pot of water in advance, place it in the pot and steam for about 7-8 minutes and turn off the heat;4
Put 2 tablespoons of steamed fish soy sauce, 1 tablespoon of Lee Kum Kee Golden Label soy sauce, 1 tablespoon of sugar, a small amount of white pepper powder, 50ML of warm water, a small amount of salt, and appropriate amount of chicken essence into a small bowl and mix well until the sugar is all melted;5
Remove the shredded ginger from the steamed fish, and pour away the fishy water soaked in the plate from the steamed fish;6
Spread shredded green onion and ginger on the fish in turn;7
Put vegetable oil in the pot and heat it until smoke is smoked. Pour the hot oil from the fish head to the fish tail, especially where there are shredded onions and ginger, you can hear the sizzling sound;
8
Finally, pour the mixed sauce from the fish head to the fish tail