Ingredients: ?

1 seabass (600g) 30g bamboo shoots, 4 mushrooms

Accessories: ?

Ginger 5 grams of slices, 5 grams of salt

5 grams of shredded green onions, 15 grams of cooking wine

15 grams of soy sauce, 15 grams of vinegar

How to make steamed seabass

< p>1. Remove the internal organs of the sea bass, clean it, wipe off excess water and put it into a steaming tray.

2. Then put the ginger slices and green onion slices into the fish plate, put the bamboo shoots into similar size pieces on the fish, soak the mushrooms in warm water, remove the stems, slice them, and put them on top of the fish. Fish body and surrounding areas.

3. Boil the water in the steamer over high heat, put the fish plate in, and steam for 5-8 minutes. After turning off the heat, don’t open the lid of the pot. Do not take the fish out of the pot. Use the remaining heat in the pot to " "Steam" and then take it out of the pot after 5 minutes.

4. Pour two tablespoons of light soy sauce, one tablespoon of vinegar, one tablespoon of oyster sauce, three tablespoons of Shaoxing wine and a little sesame oil into a small bowl and stir into a sauce.

Secrets to steamed seabass:

1. After cleaning the fish, spread a little white wine on both sides of the fish

2. Put some white wine in the belly of the fish Add green onion slices, ginger slices, and shiitake mushroom slices to make the fish belly look beautiful and delicious

3. After the water in the steamer boils, put the fish into the pot. Do not steam the fish in cold water.

4. Fish that are not too big should be kept within 8 minutes. If the time is too long, the fish will become old. After turning off the heat, do not open the lid of the pot or take the fish out of the pot. Don't forget to "steam" 5 5-minute trick

5. Put the prepared sauce in a small bowl and steam it together with the fish. After the fish comes out of the pot, pour the seasoning on the fish. This way the sauce will be in harmony with the fish. Compared with the raw juice, it is less astringent and the fish taste is warmer and softer. It is suitable for the tastes of the elderly and those who like lighter things.

6. When the fish is out of the pot, pour out the soup from the steamed fish, and then pour in the prepared juice

7. If the fish is slightly larger, the steaming time will be longer. You can extend it for another 2-3 minutes, but not too long.

Don't forget the "virtual steaming" trick

8. When steaming a slightly larger fish, you can place two chopsticks under the fish body to make the fish fully heated and cooked quickly

9. You can also put the prepared sauce in a small bowl and steam it together with the fish. After the fish comes out of the pot, pour the seasoning on the fish. Compared with the raw sauce, the sauce is less astringent and astringent. The fish flavor is milder and softer, suitable for the elderly and those who like lighter tastes