Cooking Steps

1. 

   Step1:Clean mandarin fish (scale and viscera removal). Hit three flower knives obliquely on each side. The flower knives should be equidistant and not too deep (cut vertically first. Cut 0.5cm deep and then cut 0.51cm from the side towards the fish tail). Then sprinkle the fish with cooking wine. Add ginger (ginger slices) and onion to marinate. Don't sprinkle salt. Marinate for 10 minutes.

2. 

   Step2:After the fish is marinated, turn on the steamer and heat it. Start to steam the fish in the steamer over boiling water. I steam the fish for 10 minutes, turn off the fire, and stew it for 1 minute. The steaming time can be adjusted slightly according to the size of the fish, but not too long. Otherwise the meat will be too old. After cooking, remove the onion and ginger from the fish, and pour out the steamed juice.

3. 

   Step3:Fill the steamed fish with shredded ginger and scallio

4. 

   Step4:Put corn oil (or peanut oil) in the hot pot. Heat the oil and sprinkle it evenly on the fish. No need to brush the pot. Add steamed fish and soy sauce directly into the pot. After boiling, pour it onto the fish evenly. Then fill the fish with parsley ✌️ A plate of steaming mandarin fish is a success.