Chinese Food
Steamed sea bass with bamboo shoots
(185207 views)
Cooking ingredients
Cooking Steps
Step1:Wash and drain the bass. Cut the spine (to prevent deformation after steaming).
Step2:Wash the asparagus, shred the leek and ginger, chop the garlic and wash the wolfberry hair. Cut asparagus into long pieces. Put into the plate.
Step3:Put the fish on the asparagus section. Put the onion, ginger and garlic in the belly of the fish. Touch the salt evenly on the fish. Marinate for 20 minutes.
Step4:Boil the water in the pot. Put the fish in it. Steam for 7 minutes.
Step5:Turn off the heat. Put the steamed bass on the leeks and medlar. Drizzle with soy sauce. Steam for 5 minutes. In another pot, pour the hot oil on the fish and serve.
Cooking tips:Tips - tips for steaming fish - 1. Cut a knife at the back of the fish to prevent the whole fish from deforming due to the contraction of the fish bone after steaming. The fish flesh at the back of the fish is thicker. This can also make the fish heat evenly; 2. Put asparagus under the fish to make the fish leave the chassis overhead. The fish will ripen quickly when it is fully heated. The meat is more smooth and tender. The asparagus wrapped in the fish sauce is also more delicious; 3. Put onion, ginger and garlic into the belly of the fish It can not only make the fish taste fresher but also support the fish's belly. It can make the steamed fish plump. 4. Make sure to turn off the fire after the water in the steamer is boiled. Steam the fish weighing 1 jin for 67 minutes. Turn off the fire. Use the remaining temperature in the pot to empty steam for 58 minutes. Then the steamed fish will be more fresh and tender. 5. After the fish comes out of the pot, burn the clear oil in another pot. Pour the hot clear oil on the fish. This makes the fish taste more fragrant and strong. It's good for cooking There are skills in eating.
