Cooking Steps

1. 

   Step1:After buying fresh sea bass, scrape off scales, gills and viscera. After cleaning, cut a few knives on the fish. It's convenient to taste.

2. 

   Step2:Then coat the inside and outside of the fish with cooking wine. Sprinkle a layer of edible salt evenly. Marinate for ten minutes.

3. 

   Step3:Take a plate of the right size. Spread a layer of shredded green onion and ginger on the plate.

4. 

   Step4:The fish's belly is also stuffed with some onion and ginger. The fish's surface is then covered with a layer of onion and ginger.

5. 

   Step5:Put the fish plate into the baking plate of Meidi steam oven. Put the baking plate into the middle layer of Meidi steam oven. Select the nutrition cooking menu, select F4 steamed fish function, and adjust the time to 15 minutes. The key to making steamed fish is that the meat should be tender, so the cooking time must be well controlled.

6. 

   Step6:Put some peanut oil in the spoon. Then put a pinch of pepper in the spoon. Fry the pepper on the fire until it turns slightly yellow.

7. 

   Step7:Throw away the cooked onion and ginger on the surface of steamed fish. Put in some onion again. Pour pepper oil on the onion.

8. 

   Step8:Finally, pour a spoon of steamed fish soy sauce into the fish and serve it.

9. 

   Step9:It's the best way to steam a kilo or so of bass.

10. 

    Step10:Generally, steam for 10 minutes after boiling. I am a big fish, so the steaming time should be longer.

11. 

    Step11:It's a little difficult for the fish to taste. So it's better to cut a few knives across the fish to make it taste better.