Steamed sea bass with chopped pepper

Steamed sea bass with chopped pepper

Introduction:

"Perch meat is white, tender, fragrant, and has no fishy smell. The meat is garlic shaped. It is best to be steamed, braised or stewed."

Production steps:

Step 1: kill the perch, clean it, and prepare the scallion, ginger and pepper.

Step 2: marinate the perch with ginger and salt for 20 minutes.

Step 3: shred the ginger, cut off the scallion, and chop the scallion green.

Step 4: rinse the fish under water after marinating.

Step 5: after washing, evenly coat both sides of the bass with Steamed Soy sauce and olive oil.

Step 6: put shredded ginger and scallion into the belly of the fish, and spread ginger and scallion under the plate and on the fish.

Step 7: evenly spread chopped pepper on the fish surface.

Step 8: put water in the pot and bring to a boil. Steam the fish for 8 minutes.

Materials required:

Bass: one

Ginger: a small piece

Onion: three or four

Chopped pepper: small half bowl

Salt: a little

Olive oil: a little

Steamed fish and soy sauce: 3 tbsp

Precautions: 1. Rinse the pickled fish, because chopped pepper and steamed fish soy sauce are salty. 2. Steaming time should not be too long, otherwise the bass is very old.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy