Cooking Steps

1. 

   Step1:The steamed fish must be fresh. Scrape off the scales, remove the internal organs and wash. I like to cut off all the fins. Prepare ginger and onio

2. 

   Step2:Chop off the head of the washed bass. Then cut it from the back to the tail as shown in the picture. It's better to thin it. The knife should be sharp. Mine is a bit blunt. It should be noted that it can't be completely cut off here. But it should also be cut to the maximum possible position. In this way, it's easier to deal with it below. Shred the onion and ginger. Use as much as possibl

3. 

   Step3:Put a little salt on the fish. Then put the shredded onion and ginger on the bottom of the plate. Put the fish on the plate. Turn the fillet down a little in turn. Try to face up to form the peacock opening screen. Here you will feel that the cut must be deep to turn the fille

4. 

   Step4:Add enough water to the steamer. Put the fish in the steamer and steam for about 10 minutes. Do not open the cover immediately. Steam for three or four minutes and take ou

5. 

   Step5:Remove the onion and ginger from the top. Pour out the soup on the plate. Do not leave it. It will be very fishy. Then drizzle the steamed fish and Douchi of Li Jinji. Cut the red millet pepper ring and put it on the fish. I didn't buy the millet pepper. The red peppe

6. 

   Step6:Heat the wok and pour in the right amount of cooking oil. Add some dried red pepper rings and stir fry until fragrant, then pour over the fish. Pay attention to oil wenha here. It's too high. The pepper will be pasted. My one will be fished out by me and will not be used. Of course, if you don't like spicy, you can omit this pepper.

7. 

   Step7:How was my first work? My son is very satisfied. It's delicious. The fish is really tender and not fish