Perch Around 500g per piece Ginger 6 tablets
Scallions 3 roots Arowana Grandma Township Small Mustard Seed Oil Appropriate amount
Salt Appropriate amount Black pepper Appropriate amount
Golden Arowana Original Cooking Wine Two spoons Arowana craft light soy sauce One tablespoon
Millet Pepper 3 roots Green pepper 2 roots
Golden Arowana five-year-old vinegar One tablespoon cherry tomatoes one
How to make open-screen bass Illustration of how to make open-screen bass 1

Step 1

Have all materials ready Illustration of how to make open-screen bass 2

Step 2

Prepare a well-proportioned bass. First, scrape off the scales, remove the internal organs, remove the gills and trim the fins, then clean it. Illustration of how to make open-screen bass 3

Step 3

First chop off the fish tail and fins Illustration of how to make open-screen bass 4

Step 4

First, cut the fish belly every 8mm or so. Be careful not to cut off the other side of the fish belly. Cut it all, and finally cut off the fish head. ​

Step 5

Place the cut fish on a plate, sprinkle salt and black pepper on the fish, and pour Arowana original cooking wine Illustration of how to make open-screen bass 6

Step 6

Then stuff the incision with shredded onions and ginger and marinate for about 15 minutes Illustration of how to make open-screen bass 7

Step 7

Cut onions, millet, green pepper into small piecesIllustration of how to make open-screen bass 8

Step 8

Place some shredded onions and ginger on the bottom of the plate Illustration of how to make open-screen bass 9

Step 9

Put the marinated seabass on top of the green onions and ginger, and make it look concave. Illustration of how to make open-screen bass 10

Step 10

Put the steamer on, boil the water and steam for 8 minutes Illustration of how to make open-screen bass 11

Step 11

After the fish is steamed, take it out and pour out the steamed juice. Illustration of how to make open-screen bass 12

Step 12

Decorate the fish with cut millet peppers and string peppers, and stuff a cherry tomato into the fish head. Illustration of how to open the screen of bass 13

Step 13

Pour Arowana Grandma Township small mustard oil into the pot and heat it up Illustration of how to make open-screen bass 14

Step 14

Pour the oil over the fish while it's hot to stimulate the aroma of the seasoning Illustration of how to make open-screen bass 15

Step 15

Topped with Arowana Gold Label Light Soy SauceIllustration of how to make open-screen bass 16

Step 16

Then pour the golden arowana five-year-old vinegar on top Illustration of how to make open-screen bass 17

Step 17

Drizzle with light soy sauce and vinegar, and this auspicious steamed seabass with peacock tail is ready! Illustration of how to make open-screen bass 18

Step 18

The steamed seabass is bright in color and tender in texture! Cooking tips for sea bass