Steamed seabass with bacon

Overview

Thank you Gourmet World, and thank you Hormel for providing the trial. There are six products in this trial, including 250g of fine meat bacon; 85g of classic stir-fried bacon, 220g of value crispy sausage; 250g of classic QQ sausage, 250g of spiced elbow; and 300g of Cantonese sausage. It’s super rich. Let’s start with the steamed seabass. Fish is an indispensable dish in the New Year’s Eve dinner menu, as it means it will be more than enough every year. This time, there are some improvements and innovations based on the traditional steamed seabass. Bacon is added to steam it together. The deliciousness of the fish is mixed with the richness of the bacon, and with the addition of green and red pepper shreds and other embellishments, it looks beautiful and beautiful

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• lunch
• bass
• cooking wine
• ginger
• hormel bacon
• onions
• salad oil
• steamed fish with soy sauce
• red pepper
• salt

Ingredients

Steps

1. 1 Kill and wash the bass, make two cuts on the belly to dry and set aside

   

2. 2 Chop ginger, red pepper and onion and set aside

   

3. 3 Spread a thin layer of salt on the surface of the sea bass, pour cooking wine over it, add ginger slices and marinate for 15 minutes

   

4. 4 Take a piece of bacon and add the sliced red pepper, ginger and green onion

   

5. 5 Roll up and tie

   

6. 6 Place two slices of bacon on the marinated seabass and place the rolled bacon rolls on both sides

   

7. 7 Boil the water, put in the sea bass and steam for 8 minutes, turn off the heat and simmer for 5 minutes and take it out

   

8. 8 Pour out the steamed soup and add the remaining shredded red pepper and ginger. Pour steamed fish with soy sauce

   

9. 9 Put oil in the pot, heat it up and then pour it over