Cooking Steps

1. 

   Step1:Live fish bought in the morning, raised in the basin and killed in the evenin

2. 

   Step2:After the fish is stunned, scaly and gills removed, the body of the fish is cut from the back (the meat without bones in the belly of the fish can be preserved to the greatest extent. The meat in this place is more delicate due to its higher fat content than other parts). Take out the internal organs, wash them and dry them slightly.

3. 

   Step3:When drying the excess water on the fish, cut the ingredients. Cut the ginger into large pieces to marinate the fish and remove the fishy smell (you can cut two thin pieces into silk and then put them on the fish); cut two pieces of green onion into thin silk, and then pat the rest with a knife to marinate the fish; cut the green and red peppers into long thin silk. The side dish silk can be put in the cold water for standby. If the silk is thin, it will become beautiful and curly in the cold water.

4. 

   Step4:Make a flower knife on the fish. Use three spoonfuls of cooking wine to smear inside and outside. Apply a pinch of salt to the fish belly to make a bottom taste. Massage the ginger slices and scallion slices together on the fish. Marinate for 58 minutes.

5. 

   Step5:While marinating the fish, you can sit on the fire. The bass itself is delicate. The steaming time is not long. After the fish is marinated, wait for the steamer to steam up and put the fish in the pot. The steaming time depends on the size of the fish. Generally, the time is 810 minutes.

6. 

   Step6:After the fish are steamed, pour out the fish soup on the plate (otherwise it's really fishy...) . spread the sliced shredded scallion and white, ginger and green and red peppers on the fish. Pour the steamed fish and soy sauce on it (I will see if it's evenly poured on the fish. There's a shallow layer of steamed fish and soy sauce on the bottom of the plate. It's convenient for the fish to dip in the back). Finally, heat a spoonful of oil in the pan. Heat until it is slightly smoky (the oil is warm enough to heat the side dishes and stimulate the fragrance). The oil temperature can be slightly drizzled on the fish with a frying spoon. When the oil temperature is enough, there will be a bareness.