How to steam sea bass

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, please follow me to learn how to make steamed sea bass.

1. Scrape off the scales and cut off the head and tail; clean the internal organs and gills in the fish belly; cut off the fins with scissors and clean them; cut the fish body vertically from the back of the fish, pat it with your left hand, and cut it into even thick slices. Do not cut the belly of the fish, which should be connected; open the cut fish meat, arrange the slices into a fan shape, and place the fish head vertically near the belly of the fish

2. Cut half of the ginger and the scallion into shreds, and spread the ginger and scallion shreds on the fish; put water in the pot, bring it to a boil, put the fish in, cover the pot, and steam over high heat for 5-6 minutes. After turning off the heat, do not open the lid in a hurry, and steam for 2 minutes before taking it out; mince the other half of the ginger, cut the scallion into flowers, cut the red pepper into rings, wash them with cold boiled water and drain the water; take out the fish, and use chopsticks to pick up the ginger and scallion shreds

3. Pour away the fish juice from the steamed fish; put 30ml of oil in the pot, add minced ginger and sauté until fragrant; put chopped green onion in the space between the fish belly and the fish head, place a circle of red pepper on each piece of fish, pour the boiling oil and minced ginger on the fish; drizzle about 30ml of Lee Kum Kee Steamed Fish Soy Sauce on it.

You can’t miss the recipe for today’s steamed sea bass, which is simple, nutritious and rich. So dear housewives, hurry up and try to make it for your family.