Cooking Steps

1. 

   Step1:The flounder is defrosted because it's bigger. I'll split it into two parts from the middle, steam it in half, cut the surface of the flounder into diamond shaped knives to make it deeper and easier to tast

2. 

   Step2:There's nothing wrong with slicing green onion and ginge

3. 

   Step3:Give the fish a taste - a spoonful of salty sea fish is a little salty and doesn't need too much sal

4. 

   Step4:A spoonful of sugar for freshnes

5. 

   Step5:Sprinkle some white pepper to remove the smel

6. 

   Step6:A spoonful of cooking and wine makes a living.

7. 

   Step7:Sprinkle scallion and ginger on the surface of the fish, gently massage the fish, let the taste of scallion and ginger and seasoning seep into the incision and marinate for 20 minute

8. 

   Step8:Steam the steamer and put it into the fish fire for 1215 minutes. I steamed it for 13 minutes today

9. 

   Step9:Pour the water out of the plate and discard the scallion and ginger from the fis

10. 

    Step10:Fresh shredded green onion and ginge

11. 

    Step11:With steamed fish and soy sauce, I personally feel that the sauce mixed with oyster sauce, sugar, scallion and ginger water is more delicious

12. 

    Step12:When the hot oil burns to the point where a light smoke comes out, pour it directly on the green onion and ginger. When you hear the sound of zilala, the flavor is immediately aroused

13. 

    Step13:The fish is very tender, no small bones. Don't worry