Cooking Steps

1. 

   Step1:Clean and dry the fish (be sure to remove the black film inside the belly). Cut a few scallions and ginger on each side of the fish. After smearing the fish's head with scallion and ginger, smear a small amount of salt on the fish's belly. Pour some cooking wine and marinate for about 10 minutes. (note that only a small amount of salt can be sprinkled at this time, because Douchi is salty

2. 

   Step2:Half of the chives are cut into flowers and half of them are rolled into knots. Rinse the salted fish with water. Take a steaming plate. Put the cleaned fish in the plate. Put the green onion into the belly of the fish. Spread the Douchi on the surface of the fish. Add water to the steamer and bring to a boil. Steam with the fish cover for about 10 minutes (the time depends on the size of the fish). After the fish is steamed out of the steamer, move it into the fish pan. Sprinkle with shallot and heat the oil. Pour it on the shallot. The flavor of the shallot will be ready to serv

3. 

   Step3:For steamed fish, if it's not properly adjusted or heated, the steamed fish will be dark and tastes thick and fishy. If you want the fish to taste fresh and tender, you must steam the fish with boiling water at a high speed and make sure it is mature at one time. Two times of steaming will make the fish old and tasteless. Such as a 500g flat fish. Generally, it is about 10 minutes. The fish is not cooked in a short time. The meat is too long and rough.