Steamed seabass

Overview

Bass is rich in protein, fat, calcium, phosphorus, iron, copper, vitamins and other ingredients, and has high nutritional value. It can be used for weak spleen and stomach, lack of food, body fatigue or lack of Qi and blood, wounds that will not heal for a long time, spleen deficiency and edema, liver and kidney deficiency, weak muscles and bones, uneasy fetal movement, etc. There is also a lot of copper in the blood of sea bass. Copper can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances. People who are deficient in copper can eat sea bass to supplement it. It has the effects of strengthening the spleen and stomach, nourishing the liver and kidneys, resolving phlegm and relieving cough. It has a good tonic effect on people with liver and kidney deficiency. It can also treat symptoms such as spleen and stomach weakness, indigestion, and edema. My favorite way to eat seabass is steaming it, which brings out the best of the fish’s freshness, and it’s simple and easy to make. Seabass can also treat symptoms such as fetal dysphoria. Pregnant mothers and women who have given birth eat seabass as a nutritious food that not only replenishes the body but does not cause overnutrition and leads to obesity. It is a good food for fitness, blood, spleen and qi, and good health.

Tags

• hot dishes
• home cooking
• maternity
• dinner with friends
• spring recipes
• summer recipes
• lunch
• edible oil
• fresh sea bass
• light soy sauce
• onions
• ginger
• small red pepper

Ingredients

Steps

1. 1 fresh seabass, cleaned

   

2. 2 Make a cut on both sides of the backbone of the fish. The fish will not deform when steamed. Use a cutting knife to facilitate the flavoring

   

3. 3 Wash onion, ginger, and pepper and cut into shreds

   

4. 4 Use white scallions and half of the shredded ginger. Cover the plate with shredded scallions and ginger. Place the fish on top, then top with shredded scallions and ginger. Marinate for 15 minutes

   

5. 5 Remove the onion and ginger shreds from the pickled fish, wash the plate and place the fish on it

   

6. 6 Rinse the pot, add water, bring to a boil, add the seabass and steam for 5 minutes, then turn off the heat. Steam for 2 minutes

   

7. 7 Take out the fish and pour out the water inside

   

8. 8 Re-lay onion, ginger and red pepper shreds

   

9. 9 Top with light soy sauce

   

10. 10 Wash the pot until it is 40% hot, add oil and heat it

    

11. 11 Just pour hot oil on it

    

12. 12 Fresh and fragrant