Steamed seabass

Overview

Seabass has few spines and is rich in easily digestible protein, fat, vitamins, etc. It is sweet in taste and warm in nature, and has the functions of strengthening the spleen and stomach, nourishing the liver and kidneys, relieving cough and reducing phlegm. In winter, the sea bass is plump and delicious, the meat is as white as snow, and the fish meat is delicate

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• students
• bass
• garlic
• oil
• onions
• ginger
• soy sauce

Ingredients

Steps

1. 1 Clean and cut a sea bass

   

2. 2 Shred the ginger, mince the garlic and lay on top

   

3. 3 After the water in the steamer boils, add the sea bass and steam over high heat for about 15 minutes

   

4. 4 Chop green onions

   

5. 5 Turn off the heat after 15 minutes

   

6. 6 Heat the wok and add oil. Let the oil heat up

   

7. 7 Add chopped green onion. I changed the plate and the long plate cannot fit into the steamer. Just to take pictures to look good, but later found that it had no effect

   

8. 8 Release soy sauce

   

9. 9 Pour the hot oil down

   

10. 10 OK