Steamed sea bass in Cantonese style

Steamed sea bass in Cantonese style

Introduction:

"Cantonese cuisine pays attention to its original flavor, especially its material selection and ingredients. For example, white cut chicken is generally selected as "Zou Di chicken" (as the name suggests, it is the chicken to be raised). This kind of chicken is firm, tender and smooth, so it is most suitable to be used as white cut chicken. And steamed fish requires that the fish must be live and tender, like grass carp, which is rarely used for steamed. Both husband and baby like fish, so steamed fish is a common dish in our family. Tonight, I'll make a real Cantonese dish: steamed perch. "

Production steps:

Materials required:

Bass: 500g

Scallion: right amount

Water: moderate

Soy sauce: moderate

Sugar: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: Original