Steamed fish with lotus leaves is a kind of happy and supreme treat for a fish. I don't seem to know whether the fish is happy or not. It's just the lotus leaf fragrance of the fish wrapped in lotus leaves that makes it warm and healthy day by day.
Ingredients: perch 1 lotus leaf 1 lotus seed (dry) 30g salt 2G scallion 1 ginger 3 pieces cooking wine 10g oyster sauce 10g sesame oil little steamed fish soy sauce 15g
Soak lotus seeds for 20 minutes
2. Soak dried lotus leaves in hot water for 20 minutes
3. Kill and wash the bass, cut it obliquely, put cooking wine and salt into it, and marinate for 15 minutes
4. Put green onion and ginger into the belly of salted bass
5. Insert lotus seeds into the knife and wrap them well
6. Steam fish, soy sauce and oyster sauce and put them into a small bowl
7. Add water to the pan, add the wrapped fish and seasoning, and steam for about 15 minutes
8. Take out the steamed fish, remove the lotus leaf, decorate it with shredded green onion and pepper ring, and drizzle it with sauce and sesame oil. In fact, steamed fish can keep the freshness of the fish to the greatest extent, so will this steamed fish with lotus leaf give you a fresh and elegant taste in the winter of big fish and big meat?