Tender bass in soy sauce

Tender bass in soy sauce

Introduction:

"Perch meat is white, tender, fragrant, and has no fishy smell. The meat is garlic shaped. It is most suitable for steamed, braised or stewed soup. There is also a little more meat and less thorn, so it is also very suitable for children to eat. There was a bass in my family's dinner yesterday: that Du Bao is happy to eat. While eating, I said that this fish is as delicious as the one cooked in the restaurant! Mom is so powerful ~ ~ I am happy ~ ~ ~ poor is Du PA. I came home late yesterday, and I only had a fish tail with thorns waiting for him. Even the head was wiped out by us. Maybe Duda doesn't know what kind of fish we eat, ha ha ~ "

Production steps:

Materials required:

Bass: one

Steamed fish and lobster sauce: right amount

Ginger: moderate

Shallot: moderate

Pepper: right amount

Salt: right amount

Wine: moderate

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh