West Lake Fish in Vinegar Gravy

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step 1
Cut off the fish head, and split the fish body from its belly to back, and diagonally cut two openings on the surfaces on both sides
step 2
Place the fish on a plate, sprinkle segmented scallion, cover it with plastic wrap, and put it into the steamer set
step 3
Put 350g chicken broth, 60g light soy sauce, 15g dark soy sauce, and 25g cooking wine into the mixing bowl
step 4
Add 10g ginger, 30g vinegar, and 70g white sugar
step 5
Boil the ingredients at 5min/120°C/BREV1
step 6
Put on the steamer set and steam the ingredients at 10min/120℃/BREV1
step 7
After the steaming program is completed, carefully remove the plastic wrap, and also segmented scallion
step 8
Mix 10g corn starch and 50g water in a bowl and pour the mixture into the mixing bowl
step 9
Cook the ingredients at 1min/120℃/BREV1
step 10
Place the bass onto a plate and pour the sauce in the mixing bowl onto the bass before enjoyment