Chinese Food
Steamed bass in microwave
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Many friends in the north are full of praise after eating my steamed fish. What's the secret? In fact, it's very simple. One is that the fish is fresh. The other is the fire. It's better to have 812 liang of fish. Steam for 8 8 hours in a large pot. The meat near the main bone is still a little bit mature (conglutinated). Cantonese think the heat is just right. Try the beautiful microwave oven. It's found that it has the function of steaming fish.
Cooking ingredients
Cooking Steps
Step1:Fish scal
Step2:Plug a handful of green onions into the fish belly. Objective to open the fish belly and let it heat up. The onion on the bottom of the fish is also evenly heated.
Step3:Put it into Midea microwave oven. It can steam fish 600 watts. Steam for 8 minutes.
Step4:The fish steamed in microwave oven is not the same as the water steamed in pot. The gravy is more delicious. The fish is 12 Liang. 600 watts, 8 minutes or a little more than half a minute. The meat of the tail is a little off the bone. The fire of the fish is just right. The meat is a little red.
Step5:Sprinkle with shredded scallion, pour hot oil and steam fish drum oil. It's a simple and easy-to-do microwave type steamed fish.
Cooking tips:It's better to have 812 liang of bass or grouper. The bigger the meat, the thicker it is. There are skills in making delicious dishes.
