Steamed seabass with black bean

Steamed seabass with black bean

Overview

There are many people coming and going on the river, but they love the beautiful sea bass. I’ve made steamed ones before, so I’ll try the black bean flavor this time.

Tags

Ingredients

Steps

  1. After the sea bass is processed, cut several knives on both sides, place on a plate, mince the black bean sauce slightly, sprinkle with cooking wine

    Steamed seabass with black bean step 1

  2. Cut the green onion and ginger into shreds. You must laugh when you see this: Is this also called shreds? Deliberately, this silk must be removed after steaming. It's okay to be a little lazy and rough now and then.

    Steamed seabass with black bean step 2

  3. After the water in the steamer boils, place the fish plate and steam for about 12 minutes

    Steamed seabass with black bean step 3

  4. Take out the fish plate, pour out the soup, and remove the steamed onion and ginger shreds

    Steamed seabass with black bean step 4

  5. Change to a new batch of shredded green onions, which should be thin at this time. No need for ginger. Mix light soy sauce, vinegar, sugar, and white pepper and top with

    Steamed seabass with black bean step 5

  6. Add oil to a large iron spoon, about the same amount as frying vegetables, heat it up and pour it on the fish

    Steamed seabass with black bean step 6

  7. Judging from the appearance after steaming, it seems that it doesn’t matter whether you cut it or not, and the heat can be reduced a little bit. Just put your head straight and serve it as usual

    Steamed seabass with black bean step 7

  8. Bass has no spines, making it easy to eat.

    Steamed seabass with black bean step 8