Strengthening the spleen and stomach, calming the fetus and benefiting vital energy, tonic for the brain.
Anemia, dizziness, oedema, restless pregnancy
Patients with skin diseases and swollen sores
Steamed Fish Soy Sauce
Steamed Sea Bass
The back of the bass is difficult to cook, so use an open back to help cook the meat on the back.
Open the other side as well.
Put ginger and wine on the open back. The fish stomach should also be placed to remove the fishy smell.
Sprinkle with a thin layer of salt.
Boil the water over high heat, add the sea bass and steam for 12 minutes. You can use chopsticks to easily fork into the bottom, it means it’s cooked. If it is still not cooked, steam it for 2-3 minutes.
While the fish is steaming, you can prepare the additional ingredients: shredded red pepper, chopped green onion and chopped coriander.
Pour out the juices from the steamed sea bass, add the green onion, red pepper and soy sauce on the side.
Heat the oil in a hot pan and pour it over the fish while it is still hot. Pour the oil over the fish while hot.
A tender steamed sea bass is done.
It’s best not to cut on the body of the fish, because the fish is easy to cook without cutting, and easy to lose fresh taste.
2. hot oil can be put into the red pepper shreds with a burst of fragrance, pour on the fish on the oil must be hot, or can not force the fragrance of onion to.
3. judge whether the fish is cooked, can use chopsticks easily fork into the bottom, on behalf of cooked. If it is not cooked, you can steam it for another 2-3 minutes.
4. The fish should not be steamed for too long, otherwise the flesh will be old and the taste will be poor.