Fish and other aquatic products contain DHA. It is very important for the brain development of infants, the brain and eyes of the elderly to delay aging. EPA is also very beneficial to prevent cardiovascular and cerebrovascular diseases and reduce vasculitis. These two Omega 3 fatty acids are available in most fish and shellfish. The content of DHA is also directly proportional to the content of fish fat. China's latest dietary nutrient intake standard does not require DHA every day. But it is recommended that 500 mg per day is better. Chinese residents' dietary guidelines suggest that the amount of fish should be around 75100g / day and 500700g / week. At the same time, the amount of meat should be reduced so as to avoid protein excess and increase the burden of liver and kidney. At the same time, aquatic products are easy to accumulate pesticide and heavy metal elements that are difficult to decompose, especially the cadmium content in scales, gills and viscera is much higher than that in fish meat. When cooking fish, it is necessary to remove scales, gills and viscera.
Step1:Clean the dead bass. Wash the red pepper, ginger, scallion and leaves.
Step2:Wash a pot of hot water. Turn off the water. Put the bass in the hot water pot and heat it. The whole process lasts about 23 seconds.
Step3:Take out the scalded fish. At this time, the scales on the fish are all raised. Use a knife to gently scrape the scales off.
Step4:After the scales are scraped, wash the fish with water and put them on the plate.
Step5:Cut the fish up and down. Put two chopsticks on the plate. Put the fish on the chopsticks. Add 1 small spoon of rice wine, 1 small spoon of salt and 1 small spoon of food oil. Steam in a steamer with boiling water over high heat for about 8 minutes.
Step6:Cut the red pepper into thin threads, ginger into thin threads, and onion leaves into thin threads. Mix and grasp. (it's the right step when steaming fish
Step7:Take out the steamed fish. Pour out the fish juice in the dish. Add 2 tablespoons of raw sauce. (add the amount of raw soy sauce according to your taste. Make it a little bit saltier than usual. The saltiness of fish depends on the juice. The juice is too light. Then the fish has no saltiness.
Step8:Spread the shredded onion, ginger and red pepper on the fish.
Step9:Pour the mixed fish juice on the fish. Heat the pot. Add 2 tablespoons of vegetable oil. Pour over the shredded onion and ginger.
Cooking tips:Tips-1 and step 2: the main purpose of scalding the fish first is to let the scales that are not scraped rise when they are heated. In this way, it's easier to scrape the scales that are difficult to be scraped on the body, under the head and around the fins. When you eat this way, you don't have to worry about biting the scales when you eat the fish any more... Is it better to eat like this. It doesn't matter if you think it's a little scaly. This step can be omitted. 2. The purpose of putting chopsticks under the fish is to make the air convection during steaming. In this way, the fish can be steamed faster and better, saving time, and the steamed fish can eat better, because the upper and lower fish are evenly heated. 3. Before steaming, you don't need to steam it with ginger. You just need to put some rice wine. It's not recommended to change rice wine for other dishes, rice wine and so on. Because rice wine itself has a little sweet taste. It can also increase the sweet taste of fish while removing fishiness. 4. Fish don't need to be salted in advance. Just put a little bit before steaming. Dip in the juice when eating