Steamed bass with agaric-You Are Foodie

By Jamie
74

Steamed bass with agaric

I was worried that the fungus was not easy to steam, so I cooked it before steaming. If I don't mind, I can steam it directly with the fish after soaking.Most of our fish are steamed. First, they are simple and fast. Second, they are authentic; This time, I changed the shape, and put some agaric around the fish, which is not only more nutritious, but also the taste of the agaric soaked in the fish juice is not so faint.Please ignore my poor knife work~

Main Ingredients

scallion A moderate amount of
Red pepper appropriate amount
Black fungus A moderate amount of
Perch 1

Auxiliary Ingredients

salt A moderate amount of

Step 1 . Material drawings. The fish is well handled, and the body is covered with a flower knife; When cutting the belly of the fish, draw the slit a little longer, about twice as long as usual, without having to go to the tail

Step 2 . Clean the fish, put the fish back up, spread the fish belly, stand on the plate, evenly sprinkle a layer of salt on the surface, and marinate for half an hour

Step 3 . Soak the agaric with water, then wash it, boil it until it stops growing, pick it up and drain it

Step 4 . It is spread around the fish body and boiled in water

Step 5 . When steaming fish, shred red pepper and green onion respectively for standby

Step 6 . When the fish is almost ripe, sprinkle red pepper shreds on it, steam it for a while, and garnish with shredded green onion before cooking

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