Cooking Steps

1. 

   Step1:Every time a fishing boat comes to Hong Kong, it always likes to come at the first time as promised. It's only for buying the freshest seafood. It's just caught on the shore and sold before it's fresh. The fish meat is not only tight, but also super fresh. It's comparable to the non cultured fis

2. 

   Step2:Sea bass after washing and water control

3. 

   Step3:Clean the shallot, cut into sections with white color, cut into very fine filaments with green color, cut into slices with ginger, cut into fine filaments with red pepper.

4. 

   Step4:Cut two sides of perch respectively. Put a little salt on them to taste

5. 

   Step5:Ginger slices and scallion slices are placed on fish maw and fish respectively, and then left for 10 minutes. It can taste better

6. 

   Step6:When the water is boiled, start steaming in the cage. The time is 15 minutes. Because the fish bought this time was a little big, so we had to cut off part of the tail to put it. There are two ways to steam fish - 1. Directly pour in steamed fish and soy sauce to steam. It's because the fish I bought is fresh enough. 2. Steam for 5 minutes first, then open the lid, take out the fish plate, pour out the whole juice, and then pour in the steamed fish and soy sauce to continue to steam. This operation refers to the fresh frozen fish purchased from the supermarket market. The juice poured out is to remove the fishy smell.

7. 

   Step7:When the fish is about to be steamed, add some salad oil into another small oil pan and heat it to over 150 degrees. At the same time, take out the steamed fish. Put the shredded green onion and red pepper on the fish. Finally, pour the hot oil on the shredded green onion. In the sizzling, the flavor of the onion is stimulated. The whole dish can be completed. (forgot to take photos in the above steps) too ~ too ~ too delicious