Cooking Steps

1. 

   Step1:A fresh bass is not big. 500g or so. Cut the back of the opening and cleaning to taste good. Marinate with a little salt, cooking wine, onion and ginger for half an hour.

2. 

   Step2:Rinse the fishy smell of the salted fish with water and drain the excess water. This is the first time to remove the fishy smell. Put wide water in the pot and boil it. Put the fish in it and scald it for 5 seconds at most. This is the second time.

3. 

   Step3:Steam over high heat for 8 minutes, turn off the heat. Don't open the lid and steam over low heat for another 5 minutes. Take out the fish and pour out the water on the plate. It's the last time to go fishy. Spread shredded red pepper, shredded ginger and shredded shallot on the fish. Put some oil in the frying pan and start to smoke and pour it on the fish. Pour in the Douchi oil.

4. 

   Step4:A plump and smooth bass will appear. The fragrance will come to you.

5. 

   Step5:This dish has high nutritional value, rich protein and low fat. The fish is tight.