Cooking Steps

1. 

   Step1:Because it's fish fillet. I don't need the head. So I only bought half of grass carp. It was a little early when I bought it. I washed it first and drained it. I put some salt on it to keep it fresh.

2. 

   Step2:It's almost noon. Start work. Put the fish out along the bone, and then make a large piece of fish out with a slanting blade.

3. 

   Step3:Add a spoonful of salt to the sliced fish. (because I've applied salt before. Don't put more) a little egg white, cooking wine and pepper. Mix well. Marinate for ten minutes.

4. 

   Step4:Put a little onion and ginger on the bottom of steamed fish plate. Chop ginger, garlic and Douchi for standby. The purpose of putting ginger on the bottom of the plate is to make the steam in the pot smoother. The fish is evenly heated and deodorized.

5. 

   Step5:Put the marinated fish layer by layer in order. Then put the chopped ginger, garlic, Douchi and scallion on the surface. Put some into the plate for steaming. Keep some for steaming and replace.

6. 

   Step6:Put enough water in the pot to boil. Put some ginger and pepper in the water. It's also helpful to remove fishiness. Steam in the pot for four minutes after boiling.

7. 

   Step7:Take out the steamed fish slices. Add 1 tablespoon steamed fish and soy sauce. Remove the scallion shreds from the noodles. Re code the spare scallion shreds.

8. 

   Step8:Heat the oil in a pot. Pour the oil on the steamed fish.

9. 

   Step9:Completion.