Steamed sea bass with green Sichuan pepper sauce-You Are Foodie

By Levy
62

Steamed sea bass with green Sichuan pepper sauce

The delicious flash cooked sauce is really a blessing for lazy people. It's so convenient. Over the weekend, I made steamed sea bass with blue and white pepper sauce at home, which is delicious and flavorful, with a unique and slightly numbing taste.

Main Ingredients

Blue and white pepper sauce 1/3 bag
Perch 1

Auxiliary Ingredients

Scallion 1 piece
ginger 1 piece

Seasonings

Edible oil 2 spoons

For those with strong flavors, you can add one or two spoonfuls of steamed fish and soy sauce.

Step 1 . Using only green Sichuan pepper sauce to make, the freshness and tenderness of the fish are highlighted.

Step 2 . Clean the slaughtered sea bass thoroughly, make two cuts on the body, and use kitchen paper to absorb the moisture.

Step 3 . Take 1/3 bag of Sichuan peppercorn sauce and pour it into a bowl for easy operation.

Step 4 . Spread the sauce evenly on the belly and body of the fish, inside out, and marinate for at least 15 minutes.

Step 5 . Cut scallions into sections and ginger slices, and place them on the belly and body of the fish respectively.

Step 6 . Put the fish into the steamer and steam for 15 minutes.

Step 7 . Take out the steamed fish, pour out the water from the plate, remove the scallions and ginger from the fish, add sliced scallions, and then stir fry with hot oil until fragrant.

Step 8 . The tenderness of sea bass combined with the numbing green pepper sauce is absolutely delicious.

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