|Two tablespoons of steamed fish soy sauce|
|A moderate amount of oil|
|A moderate amount of salt|
|Six pieces of ginger|
|A spoonful of cooking wine|
Wash the sea bass, slice the ginger and slice the scallion.
Three cuts on each side of the back. Separate the fish with two knives at the tail. Put the scallions and ginger slices under your stomach. The blade on his back was also stuffed with ginger, sprinkled with cooking wine and sprinkled with salt.
Steam for six minutes. A protruding eye indicates that the fish has been steamed.
Pour over the fish in soy sauce
Put the spring onion on the fish and pour the oil over the fish.
Bass is easy to cook, do not need to steam too long, over time the meat is easy to age.