California seabass with scallions is best when steamed
Overview
California bass is native to the Mississippi River system in California, USA. It is suitable for those with weak body constitution; expectant mothers and women who have given birth; and those who need to supplement copper elements.
Tags
Ingredients
Steps
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Slaughter and clean the California sea bass purchased from Greedy Cat. After making two cuts on the fish, evenly apply salt, cooking wine, and green onion and ginger water (water soaked in green onion segments and ginger slices).
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Place the fish on a plate, add green onion slices, ginger slices, and finally lemon slices to the surface, belly, and edges of the fish's dorsal fin.
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After the water in the pot boils, add the coded fish, cover the pot, and steam over medium-low heat for 8 minutes. After taking it out of the pot, pour off the excess soup.
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To adjust the sauce, use 1 tablespoon of light soy sauce and a fifth of a tablespoon of dark soy sauce, mix evenly, and pour it over the fish.
