How to make steamed seabass? How to make seabass

How to make steamed seabass? How to make seabass

How to make steamed seabass?

Ingredients: Raw seabass; ginger, onion, soy sauce, peanut oil, etc.

practice:

1. Clean the killed seabass, lightly peel the fish twice on its back to prevent the skin from breaking during the steaming process, and place it in a dish of appropriate size for later use;

2. Take a few winter mushrooms, soak them in warm water and set aside; cut the green onions and ginger into thin strips;

3. Cut the soaked mushrooms into shreds and place them under the fish. Stuff some of the ginger shreds into the fish belly and place some on the fish head and body to remove the fishy smell;

4. Boil half a pot of water in advance, then put the fish in the pot, seal and steam for about 7-8 minutes and turn off the heat. The length of time depends on the size of the fish, usually 7-8 minutes is enough. If the fish is larger, it should be extended appropriately. time, but not too long, as it will make the fish too old;

5. Pour away the fishy water from the fish plate, place some of the prepared green onion and ginger shreds on the fish one by one (leave the white and difficult-to-cook part of the green onion for later sauteing), then pour the steamed fish soy sauce on it, and cover the pot;

6. Pour in an appropriate amount of peanut oil and heat it up, add the onions and sauté until fragrant, then open the lid of the pot and pour the hot oil from the head to the tail of the fish, especially where there are shredded onions and ginger, you can smell the freshness The scallion oil is fragrant, and this steamed seabass is complete.

Production tips:

1. During the steaming process of fish, place some large pieces of ginger or green onions under the fish body to allow the hot air to circulate and make the fish easier to cook. It can also remove the fishy smell and maintain the freshness of the fish.

2. When steaming fish, wait until the water boils and cover the pot tightly before steaming, so that the steamed fish will be fresh and delicious, with a pure aroma.

3. When the fish is steamed, the juice in the plate will be fishy, ??so be sure to pour it away.

4. The oil poured on the onion and ginger must be hot, so that the aroma of the onion and ginger can be released.