Chinese Food
Steamed sea bass
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My husband and son prefer sea bass to freshwater bass. Sea bass meat is more fresh and tender. It's almost ready to eat. Because it's a fresh sea fish. It doesn't smell fishy at all. You just need to clean the fish and steam it directly in the pot or in the steamer. After you leave the pot, put some shredded green onion, pour some hot oil, sprinkle some steamed fish and black bean fish. The fresh and sweet steamed sea bass will be on the table.
Cooking ingredients
Cooking Steps
Step1:Scrape scales, viscera and gills of sea bass. Wash them repeatedl
Step2:Along both sides of the vertebrae, from head to tail, use a knife to cut. The depth is about 2cm. After this treatment, the fish can be in the state of flowing. It is lying on its stomach, not lying on its back; the fish on both sides can be exposed, and it will not turn over because the other side is pressed
Step3:Let's have a handful of shallot leaves. Rinse them out
Step4:Roll the shallot leaves into a row tightly. Wind them from one end. Dish them up
Step5:Lay the shallots on their back. Cut the long shallots with a sharp knife
Step6:Soak the sliced scallion in cold water. If there is ice water, it is better. There is more water. The scallion will curl up quickly and the water will be flexible. It will be soaked all the time. Take it out and drain the water before use
Step7:Put the bass with the broach into the steamer. 100 degrees. Steam for 810 minutes. Adjust the time according to the size of the fish. The steam in the steamer for one minute can be directly sent into the steamer and then heated. If you use the ordinary steamer, heat the steamer first, and then put the fish into the steamer after the water boils. This can prevent the water loss in the fish from aging during the heating process
Step8:The steamed fish turns outward slightly. The fish is white, tender and tender. The fresh fragrance pours in. The whole fish is naturally curved and flexible. There is very little fish soup on the plate. The fresh sea fish is not fishy. So the fish soup should not be poured out. It should be left on the plate directly
Step9:Spread the curly onion on the fish. Heat some hot oil in a small pot. Sprinkle it on the onion while it is hot. The onion is soaked with oil. The color is more bright. Moreover, the onion fragrance is stimulated
Step10:Finally, sprinkle a proper amount of steamed fish and soy sauce around the fish. The steamed perch with red, green and white color will be fine. Fragrant. Bier fragrant.
Cooking tips:1. There is a trick for selecting fresh fish - the fish body is intact without damage, the fish scales are intact without falling off, the fish flesh is elastic, it can bounce back and recover as it is. The fish eyes are bright without filth, the gills are bright red without peculiar smell; 2. If the sea fish has been frozen for a long time, the fishy smell will be very heavy. So when steaming, put yellow wine or cooking wine, or use the method of braised in brown sauce. There are skills in making delicious dishes.
