DIY -- steamed bass

DIY -- steamed bass

Introduction:

"The fish you cook at home is fresh and healthy. Why not do it?"

Production steps:

Step 1: Methods: 1. Spread salt inside and outside the fish, fill the belly with Scallion leaves and ginger slices, and submerge for half an hour; 2. Open the belly of the fish, remove the fish bones, flatten the fish, cut both sides into several pieces, cut off the back of the middle ridge; pour two teaspoons of rice wine, a few drops of sesame oil, two drops of rice vinegar, add half a cup of water, and put them on the plate.

Step 2: 3. Fire, 10 minutes. Steamed fish out of the fish juice, add tomato sauce, sugar, soy sauce, flour, rice wine, salt, hook into sauce; 4, do the sauce evenly poured on the steamed fish, it can be

Step 3: 5. If you sprinkle some green and red peppers on the surface of the fish, it will look better..

Materials required:

Bass: About 500g

Shredded ginger: right amount

Shredded scallion: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Rice vinegar: right amount

Rice wine: moderate

Sugar: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Water: moderate

Salt: right amount

Precautions: wash the fish thoroughly after killing, apply salt and other seasonings, green onion and a little yellow rice wine, put them in the pot for about 20 minutes and steam them. Turn off the fire and wait for 5 minutes to get out of the pot. After getting out of the pot, heat some salad oil and pour it on the fish

Production difficulty: simple

Process: steaming

Ten minutes: Making

Taste: salty and fresh