Common sea bass, wash it clean, especially the gills, remove them cleanly, scrape off the fish scales with a knife or kitchen scissors, rinse with water until there are no more Blood stains. Then, make 3-4 diagonal cuts on both sides, as shown in the picture.
Shred the green onion, shred the ginger, and slice the garlic, according to personal taste , friends who like it can adjust it more. I like the aroma of onions, ginger and garlic.
Apply some salt on the surface of the seabass to absorb the flavor or remove it It's fishy; stuff some shredded onion, ginger and garlic into the belly of the bass (it can also be minced edges of onion, ginger and garlic, don't waste it), it doesn't matter how much; on both sides of the bass, cut with a diagonal knife, and add some chopped Fine shredded green onion and ginger; top with cooking wine.
When the water in the steamer boils, you can put the fish in and steam it for about 15 minutes.
Because there is water mist, the picture is a bit blurry. After 15 minutes, open the steamer, take out the steamed fish, pour away the steamed soup from the plate (it will have a fishy smell), and then sprinkle all the remaining onion, ginger and garlic shreds on the surface of the sea bass to concentrate it.
Here comes the key step: burn some hot oil in a pot (not too much) (as much as you need for cooking), then pour it on top of the green onion, ginger and garlic, the aroma will come out with a sizzle; then pour the steamed fish soy sauce, from the fish body to the tail (the steamed fish soy sauce should not be too much Too much, easy to be salty). Fresh and delicious food is out!
