Cooking Steps

1. 

   Step1:Prepare seasoning. In the bowl we usually eat, pour one third of Li Jinji's steamed fish and soy sauce. Then pour in medium amount of sweet wine. Finally, pour in sesame oil. Put a little more to it. Then, fire and boil the water. When the water boils, put the seasoning in and steam for 5 minutes to i

2. 

   Step2:When the seasoning is taken to the steaming space, wash the fish. The inside of the fish needs to be washed very clean. Make sure there is no black film or blood stain. Then cut three strokes on the front and back sides of the fish. Put a little salt on them. After that, put a little pepper on them. (spread salt and pepper on both sides. Don't use too much salt and pepper on the belly of the fish.) finally, add cooking wine and stir the fish. Let the fish touch cooking wine and finally. Cut several pieces of ginger and green onion. Cut three pieces of green onion and put them in the belly of the fish. Cut several pieces of ginger and put them on the fish. Marinate for 10 minutes.

3. 

   Step3:At this time, you can almost take the seasoning out of the pot

4. 

   Step4:Take out a bowl. Put in a bowl of water. Use a knife. Cut the scallion leaves of the scallion into filaments. Cut the ginger into filaments. Put it into a bowl filled with water. Soak it

5. 

   Step5:Make another clean pot. Pour in fresh water. (it's better not to steam the fish with the water that has steamed the seasoning before. It will smell.) Wait for the water to boi

6. 

   Step6:Take out a plate, drizzle a little cooking oil, spread it on, make the whole plate dip with a little oil - not too much - put a few pieces of green onion in the plate, cut a few pieces of ginger, and then put the bass upright. Put the belly of the fish as far as possible to the maximum. Put it in the plate. Put it on the ginger and green onion. Make the green onion and ginger keep the whole fish in an overhead state. Open the gills of the fish.

7. 

   Step7:When the water is boiled, put the plate with perch in it and cover it immediately. (don't open the lid when steaming the fish. It must not be. Otherwise, the heat of steaming the fish will be drained. The taste of the fish will become worse.) One jin of fish. Steam for 5-6 minutes. One Jin and more than 3 Liang. Steam for 6-7 minutes. Don't underestimate for one minute. The tenderness of the fish is in this minute. So, it's time to watch the time from the moment the lid is closed. After five minutes, don't open the lid. Turn off the fire. Steam for another two minute

8. 

   Step8:After two minutes of steaming, take out the fish. Use chopsticks to hold the fish's head and tail under i

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    Step11: