Chinese Food
Steamed bass do this. It's nutritious and rich.
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The main cooking skill of steamed bass is to steam vegetables. The taste is salty. Steamed bass is one of the traditional dishes in Guangdong Province. It belongs to the Cantonese cuisine and one of the seafood recipes. The main ingredient is perch. The cooking skill of steamed perch is mainly steamed dishes. The taste is salty. Perch is rich in a variety of nutritional values. It has the highest DHA content in freshwater fish. Therefore, steamed perch is the most brain tonic. Choose a kilo or so of perch. The time of steaming is right up to the fire. The fish is just cooked. It's tender and smooth. The freshness of the fish is completely presented. Soup with rice wine sweet, soy sauce fragrance. Eat every mouth is absolutely enjoy.
Cooking ingredients
Cooking Steps
Step1:Dice the potatoes and carrots. Cut the garlic and onion. 2 pieces of ginger. Put them into the bass's stomach. Swing the plate. Sprinkle salt and monosodium glutamate on the surface of the fish.
Step2:Sauce - 1 tbsp of fresh soy sauce, 2 tbsp of steamed fish and soy sauce, 2 tbsp of cooking wine, 1 tbsp of oil consumption. It can also be mixed with a small amount of water. Sprinkle the sauce on the surface of the fish. Then put the sliced onion, ginger, garlic, red pepper and green pepper.
Step3:Put it in the steamer and let it out in 8-12 minutes.
Cooking tips:1. Ginger slices and cooking wine can remove fishy smell. 2. The fish belly should also be sprinkled with soup. It can make the fish taste better. 3. Steamed fish and soy sauce make the fish more delicious. There are skills in making delicious dishes.
