After the bass is cleaned, wash it with kitchen paper and draw several knives on both sides. Use a little salt to wipe the inside and outside of the fish and marinate for 10 minutes. (Salt should be less and less, and finally to pour steamed fish curry oil)
Stuffed with ginger and garlic inside the fish, the fish body is also sprinkled with ginger and garlic, and pour a little cooking wine, boil the fire after the boil for about 10 minutes, turn off the heat and then virtual steam for 5 minutes. (My fish is relatively large, if it is about 500G steam steamed 7-8 minutes, the heat is very important, a short fish unfamiliar, long fish, so steamed do not immediately open the lid, but continue to stew, This will ensure that the fish cooked without aging.)
Steamed fish, remove ginger and garlic, and drained the soup. (This step is very important, the smell of fish are in the soup, the fish is not so fishy)
Sprinkle the ginger body with fresh garlic, sprinkle with a spoonful of hot lard. (You can use salad oil, but lard will be more fragrant, be sure to pour ginger and garlic, ginger and garlic so that the flavor of fish to fully stimulate)
Dumplings steamed fish oil before serving table, steamed perch is done!
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