Steamed sea bass
By VicentaLakin
Seagullfish are fresh and rich in protein, one of the most common economic fish off our coast. Our local practice of fish is that of sauce, but it's a popular choice of head and pound, and some small ones are reluctant to do it as coastal residents, but small herbs are really well suited for steaming, home-grown, simple and delicious, and are the most economical, delicious and stylish seafood for relatives and friends。
Recipe Recommendations
- sea bass a
- onion appropriate amount
- Jiang appropriate amount
- red pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- steamed fish oyster sauce appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Steamed sea bass
1
Seagulls weigh two pounds
2
Onions, ginger, pepper
3
(b) Cleaning fish from their internal organs
4
(b) Cleaning fish from their internal organs, cutting them open on their backs with a knife and providing them with cutters on both sides
5
Take a container and pour in
6
Pour it in
7
Into pepper mix
8
Twenty minutes of salted fish in containers
9
Lay the onions on the plate, put the fish on the onions, put the belly, the back and the body of the fish in the ginger
10
Lay the onions on the plate, put the fish on the onions, put the belly, the back and the body of the fish in the ginger
11
Put the fish in the pot
12
Twenty minutes after the water goes up
13
Take out the steamed fish
14
It's hot in the pan
15
Put oil on the fish while it's hot
16
Finally, we pour into the steamed fish oil, put onion and pepperSteamed sea bass Make Tips
1. When marinating the fish, flip it over to marinate both sides thoroughly.
2. The steaming time depends on the size of the fish.
3. The oil poured over the fish must be hot.