Steamed seabass with ham
Overview
Ham (English: Ham) is a cured or smoked pig leg, which is a cured animal hind leg that has been salted, smoked, fermented and dried. Among the several hams in China, Jinhua ham is the most famous. People often confuse ham and ham sausage, as they are very different. Ham is rich in protein and moderate fat, more than ten kinds of amino acids, vitamins and minerals. It is often simmered in soup in the Jiangnan area as an appetizing food for pregnant women or after illness. Because ham has the function of accelerating wound healing, it is now used as an auxiliary food after surgery. Seabass contains protein, fat, carbohydrates and other nutrients, as well as vitamin B2, niacin and trace amounts of vitamin B1, phosphorus, iron and other substances.
Tags
Ingredients
Steps
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Clean the sea bass and cut it from the spine to the abdomen, leaving about 1 cm of the abdomen uncut.
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Sea bass arranged in a flower shape
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Slice ham and slice ginger.
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Place the processed seabass on a plate, sprinkle with appropriate amount of rice wine and ginger slices, and marinate for 10 minutes.
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Arrange the seabass in a flower shape, put ham slices into each gap, use ginger slices as the base, put it in a pot and steam for 12 minutes, then sprinkle with chopped green onion.
