Steamed seabass

Overview

Bass, sweet in taste, neutral in nature, beneficial to the spleen and stomach, liver and kidneys

One seabass, appropriate amount of ginger and green onion
Wash the seabass, cut the edges, and spread it out on a plate
Slice the ginger into shreds and cut the green onions into large and small sections
Spread salt on the fish, add ginger slices and scallions
Bring the water to a boil, add the fish, and steam over high heat for fifteen minutes
After the fish is steamed, remove the green onions and ginger slices, pour out the juice, add the green onions and shredded ginger, pour in an appropriate amount of soy sauce, and top with the preheated oil