Da Ai fish steamed sea bass

Da Ai fish steamed sea bass

Introduction:

Production steps:

Step 1: cut the back of the bass evenly on both sides, spread salt evenly on the wound, and put some salt in the belly. Apply two spoonfuls of cooking wine evenly on the fish. Put 3 slices of ginger in the belly of the fish and marinate for 15 minutes.

Step 2: shred the scallion and green pepper, put half of the scallion on the salted fish, and the remaining half is set aside.

Step 3: add water to the steamer and open fire. Put in the salted fish. When the water boils, steam for 9 minutes. Take out the steamed shredded green onion and throw it away. Replace the remaining half of shredded green onion and green pepper and steam for the last minute. Fish from the pot, with a small soup spoon evenly poured two spoons of lobster sauce steamed fish sauce, wok put a little oil cooked, and then poured on the fish.

Materials required:

Bass: 1

Ginger slices: 3

Cooking wine: 2 tablespoons

Edible salt: appropriate amount

Edible oil: right amount

Scallion: 1

Green pepper: half

Steamed fish soy sauce with Douchi: 2 tbsp

Note: scallions and green peppers depend on their own cutting skills. They should be as fine as they can be & lt; --- it's just the requirement of personal aesthetic feeling. Green peppers also play an embellishment role, so you can leave them alone

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh