Cooking Steps

1. 

   Step1:Sliced scallion and ginge

2. 

   Step2:Scrape off the scales, remove the internal organs and wash them. After daubing a little salt and wine, lay the onion and ginger on the plate. Put the fish on the onion and ginger, and then put some of the onion and ginger into the fish's belly. Marinate the fish for about 10-30 minute

3. 

   Step3:Then cut some shredded onion and ginger and save them for the fish to use out of the pot later. Prepare the shredded red pepper, the cilantro section and a small bowl of steamed fish and Douchi

4. 

   Step4:After boiling the steamer with water, put the fish in it and steam for about 10 minutes, then turn off the heat and simmer for 35 minutes. Here you can also steam fish and black bean togethe

5. 

   Step5:Turn off the heat and steam for three or five minutes. Pour out the soup on the plate. Remove the shredded green onion and ginger. Pour on the steamed fish and black bean. Put on the fresh shredded green onion and ginger. Add the shredded red pepper and cilantro

6. 

   Step6:Add cooking oil similar to that used to make fish in the frying pan and heat it to slightly smoke. Turn off the heat and pour it on the fish. Don't use less oil here. I think it's a lot. Pour it on the fish. It's not greasy on the whol

7. 

   Step7:Fresh and delicious steamed fish on the marke