What is the trick of steaming sea bass?

Ingredients: grouper 1, ginger 1, onion 1, red pepper 1, half a cup of steamed fish soy sauce, 2 tablespoons of cooking wine, pepper 1 teaspoon.

Step 1: Wash ginger, onion and red pepper separately, then cut them into filaments and soak them in water for later use.

Step 2: After cleaning the grouper, first use kitchen paper towels to absorb the water on the surface, put knife flowers on the fish, then pour cooking wine on it and spread it evenly, then sprinkle pepper to spread it evenly to remove the fishy smell, then put the grouper on a steaming plate, put some leftover ginger on it, and then put it in a steamer of SAIC. Steam the fish for 8 minutes on high fire.

Step 3: After the fish is steamed, take it out of the pan, then pour out the soup steamed during steaming, then clip off the ginger slices on it, then put in the soaked shredded onion, ginger and pepper, burn some hot oil and stir-fry, and finally pour the steamed fish with soy sauce!

Step 4: Let me explain here first, these fish are generally about 2 kg, so they are cooked faster. Steamed in 8 minutes is the most tender and smooth meat. If the steaming time is too short, the fish will not be cooked, and steaming time is too long, which will lead to the aging of the meat. Of course, everyone's stove at home is different. According to their actual situation, it should not last more than one minute.

In this way, the nutritious and original steamed sea bass is completed. Friends who like this kind of food, please try it and make sure the taste will not disappoint you.