In the hot summer, the most popular meat on most people’s tables is fish. The most delicious fish is undoubtedly the sea bass. "People who come and go on the river love the beauty of seabass" and "the fragrance of seabass in the west wind setting sun"... From ancient times to the

In the hot summer, the most popular meat on most people’s dining tables is fish. The most delicious fish is undoubtedly the seabass . "People who come and go on the river love the beauty of seabass" and "the fragrance of seabass in the west wind setting sun"... From ancient times to the present, seabass has been widely loved by foodies for its tenderness and plumpness, with more meat and less thorns. Bass has only one main spine and almost no small spines. In the words of the teacher of New Oriental , this fish looks "very sensible".

Generally speaking, bass is divided into freshwater bass and sea bass 2 categories. The meat of freshwater bass is relatively tender, while the content of unsaturated fatty acid , protein and trace elements in sea bass is higher than that of freshwater bass. Nutritionally speaking, sea bass is more suitable for the elderly and children. The simplest and most delicious way to make sea bass is to steam it. Today I will share with you how to make steamed sea bass . The ingredients you need to prepare are: 1 sea bass, 1 piece of ginger, 2 millet peppers , chopped green onion. A few sticks, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce for steamed fish, and an appropriate amount of cooking oil.

After thawing the sea bass, remove the packaging and clean it briefly. What I bought was sea bass with the scales, gills and internal organs removed. After defrosting, it can be marinated and then steamed, which is very convenient.

This Baijiao sea bass is produced in the waters of Baijiao South China Sea in Zhuhai City, Guangdong. White banana sea bass has thick flesh with few thorns, tender and sweet taste, and little fishy smell. Among the big bass family, it can be said to be the best among sea bass. Compared with ordinary fish, sea bass is a little more expensive, but children love to eat it, so it is worth the price.

Peel and shred the ginger, remove the seeds from the millet pepper and cut into shreds, and cut only the leaf part of the green onion into long sections.

Put the sea bass into the fish plate, pour over the cooking wine, sprinkle with shredded ginger and marinate for 10 minutes, turning once halfway through.

Pour away the water from the marinated sea bass in the fish plate, which can reduce the fishy smell in the fish.

Boil a pot of hot water, put the sea bass into the steamer, steam over high heat for 7-8 minutes, turn off the heat and simmer for 2 minutes. The time for steaming fish can be adjusted flexibly according to the firepower. The steaming time for open-backed fish should be shorter.

Take the sea bass out of the pot and pour off the steamed water, so that the fish meat will basically have no fishy smell.

Sprinkle chopped green onion and shredded ginger on the sea bass and garnish. Sea bass itself has a refreshing aroma, so don’t add coriander that is too strong.

Evenly pour 2 tablespoons of steamed fish soy sauce on the sea bass, then pour an appropriate amount of hot oil, and a nutritious and delicious steamed sea bass is ready. Although black sea bass does not look good enough, it is delicious and nutritious.

This fish looks "very sensible" and is delicious and nutritious. Children love to eat it. It is worth the price. Although the blue-gray sea bass doesn’t look good enough, it’s delicious and nutritious.

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