By Pink Baby R
<h2>Royalties</h2>
1 perch (Japanese perch, flower perch).
2 green onions
Ginger 1 piece
Garlic half a head
2 scoops of Verdamaxx virgin original soy sauce
The best of Verdami consumes 1 scoop of oil
1 scoop of Verdami Premium Cooking Wine
1 medium scoop of Vertame clear fragrant rice vinegar
Sesame oil a little
Cooking oil to taste
<h2>Practice steps</h2>
1, sea bass to gill, to fish scales, to the guts and spare the green onion washed, ginger peeled, garlic peeled half a head of garlic seeds for later
2, the oblique knife to the front and back of the perch are hit with a flower knife
3: Cut the ginger into thin slices at each knife edge, and insert the green onion into the mouth of the fish
4, the fish belly should also be stuffed with green onion and ginger
5、Boil water on high heat and steam for 9 minutes (my fish is medium in size)
6: Steamed fish wait for time to shred the green onion leaves, chop the garlic and take a clean small bowl of light soy sauce 2 spoons
7: Consume 1 scoop of oil
8: 1 tbsp cooking wine
9: Add the minced garlic
10. Stir well
11, just take out the sea bass and pour out the soup!
12: Drizzle with the seasoning sauce
13: Sprinkle shredded shallots on the surface
14: Pour hot oil to bring out the garlic flavor, pour a little vinegar along the edge of the dish, and finally drizzle a little sesame oil
15: Put the pot out of the pot and plate
16. Finished product drawing
<h2>Tips</h2>
The soup from the steamed fish must be poured out! Because one is because it is fishy, the other is because it is turbid, it must be poured with hot oil, the garlic will not be very spicy A little vinegar can play a finishing touch, the taste is more delicious If you buy a relatively large fish, you can extend the steaming process by 2-3 minutes
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