Cooking Steps

1. 

   Step1:Prepare fresh mandarin fish and scallion, ginger, soy sauce and other small ingredients. Wash mandarin fish and make a few cuts. Rub a little salt and marinate for a few minutes. After that, some fishy water will be precipitated out. Then wash it with water. This way, the fish will not be fishy after treatment.

2. 

   Step2:For the second time, put a little salt on both sides. Pour in a little cooking wine. Sprinkle a little sugar instead of monosodium glutamate to make it fresh. For aquatic products, sugar is also deodorizing. And put a piece of ginger on the cut. I used to put some leeks on the bottom of the plate. This way, the heat is evenly heated when steaming, so that the heat can circulate effectively. Both sides of the fish have the same maturity and smell of leeks.

3. 

   Step3:Add water to boil in the pot and then put on the fish plate. Never leave the pot in cold water. The mandarin fish I bought is one Jin and two Liang. Steam it for 8 minutes after boiling. Pour on the steamed fish and soy sauce. Turn off the heat and simmer. Add oil to another pot and heat it up. Put onion shreds on the fish (use toothpick to cut the shallots into shreds. It's similar to the flavor of the restaurant). Then pour the hot oil. The sound of Zila is satisfying.

4. 

   Step4:Hot oil can be poured on the table. There is no extra seasoning. Simple home-made ingredients and practices make a delicious meal in spring. This season is the most popular dish for my dinner.

5. 

   Step5:The last time I serve you an empty plate. I've eaten all. At this time, the fish is really fat. It's only an hour from the live fish to the chopsticks. So the fish tastes excellent, smooth and elastic. It's fresh and nutritious. This dish is easy to make and has a strong sense of existence. It's basically an empty plate.