Steamed bass - private practice-You Are Foodie

By Mildred
82

Steamed bass - private practice

This steamed bass is a private dish of my family, but it's not me who makes this dish. It's my little treasure Dad! My family has been doing this for several years, so that friends who come to my house as guests are particularly puzzled. They say that the bass cooked at my house is more delicious than the ones outside. It has become an exclusive delicacy for every guest! The key point of this dish is to adjust the juice. As long as you master the key points, the novice can also get it easily!

Main Ingredients

A bass 750 g

Auxiliary Ingredients

vegetable oil Fried vegetable quantity
Rice vinegar (mixed juice) 5 tablespoons
Light soy sauce (mixed juice) 3 tablespoons
Soy sauce (mixed sauce) 2 tablespoons
Cooking wine (pickled fish) 10 tablespoons
Salt (salted fish) Half a tablespoon
Scallion section appropriate amount
Shredded ginger few

Adding cooking wine to the boiling water pot can effectively remove the fishy smell. 2. The proportion of juice should be well controlled. This is the key point of this dish. 3. The time for steaming fish should not be too long. Don't buy too big fish. Just one and a half kilos of fish can be steamed for 7 minutes. This dish is cool and delicious!

Step 1 . Dissect the fish: after cleaning the fish, stick it to both sides of the spine and pick out the spine (don't throw the spine)

Step 2 . Clean the perch (the spine is easy to be cooked and the finished product is in good shape), and rinse it under the tap

Step 3 . Marinated fish: half a tablespoon of salt and 10 tablespoons of cooking wine. Put the fish in and rub it evenly on both sides repeatedly. Put the spine under the fish and marinate it for 5 minutes

Step 4 . Put an appropriate amount of water in the steamer and put it on the drawer (be sure to put it in a big pot, but the fish plate in a small pot can't fit), and add a little cooking wine after boiling

Step 5 . Remove the marinated fish from the marinade, rinse the fish dish with water, put a little shredded ginger, put the fish backbone, and then put bass

Step 6 . Put on a boiling water pot, steam it under cover, and turn off the heat 7 minutes after boiling

Step 7 . Sauce: 2 tbsps soy sauce, 3 tbsps soy sauce, 5 tbsps vinegar. Take out the steamed fish, control the water, pour the mixed juice on it, and then put shredded green onion and a little shredded ginger on the fish

Step 8 . Put vegetable oil (cooking quantity) into the wok and pour it on the shredded green onion and ginger when the oil is smoking

Step 9 . Finished product drawing!!

Step 10 . Finished product drawing!!!

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