Cooking Steps

1. 

   Step1:Clean the killed fish and use a knife to cut it from both sides of the main bone to the back of the fish. If it's deeper, don't pierce the back of the fish (the meat on the back of the fish is thicker and easier to be cooked). Then cut off the bones near the tail of the fish with scissors so that the fish can stand and stea

2. 

   Step2:Put the changed fish in the basin and add some ginger, salt, cooking wine, white pepper. Marinate for more than 5 minutes, mainly to remove the fishy smell and make the fish salty

3. 

   Step3:During the period of salting fish, cut the shredded red pepper with Scallion sauce and soak it in water. If you don't give me the color, you can give me only scallion and ginger as you like

4. 

   Step4:I used to put the fish on the plate after pickling. I used to put chopsticks on the bottom to put the fish upright and put the steam easily into the fish out of the fish belly. Put the ginger on the fish body and then put it into the steaming box for steaming (the steaming water must be boiling, i.e. 100 degrees). This is the steaming time of two Jin of fish for 10 minutes. The steaming time depends on the size of the fish. Make sure the steaming is done. Don't steam too old and affect the taste

5. 

   Step5:Take out the steamed fish and pour out the fish water and ginger slices in the plate, and then pour them with steamed fish and soy sauce or raw soy sauce, put on the scallion, ginger and chili shreds and burn some hot oil. Pour the hot oil on the fish. It's very delicious. You can have a single meal, pour the oil and move your chopsticks to remember that you haven't taken the finished product picture, right