Cooking Steps

1. 

   Step1:Go to the scales, remove the internal organs and wash them. The fish seller will do well in this step. Take them home and rinse them with water. Kitchen paper to dry the fish and belly. Make a cut on the fish. The knife should enter obliquely. But it should not be cut over the head. Cut directly into the belly. Cut both sides. I like one side and three knives.

2. 

   Step2:Pour some cooking wine on your hand. Wipe the fish body once. Also wipe it inside your stomach. Then spread the salt and pepper in turn, but not more. Then make it a horse to kill chicken. Pat it gently. It's just like pat toner.

3. 

   Step3:When the horse kills the chicken, put in the thin ginger.

4. 

   Step4:Put ginger and green onion in your stomach. How long is the cut? Just cut the same green onion. One is to get rid of fishy smell and the other is to support fish maw. It looks good after steaming.

5. 

   Step5:Cut some shallots at the bottom of the plate. It doesn't need to be full, but it's about the same length as the fish.

6. 

   Step6:Put the treated fish on the plate. Wrap it with plastic wrap. Refrigerate at room temperature for about 10 minutes and 30 minutes.

7. 

   Step7:My family uses the steamer of Fangtai. The fish mode is 100 degrees. 10 minutes (the length of time depends on the size of the fish. Because there are guests at home who specially choose the big fish. The smaller ones are about 7 to 8 minutes)

8. 

   Step8:If it's steamed in a pot, boil the water and put the fish in. Medium fire for 10 minutes (time depends on fish size). Do not open the cover in the middle. The principle of steaming fish in boiling water - the sudden high temperature will make the meat on the surface shrink and ensure that the internal soup does not flow out.

9. 

   Step9:Don't take it out immediately when the time is up. Simmer for a while. For example, take it out again in a minute.

10. 

    Step10:Pour the bottom of the soup. Pour in the prepared bottom. (base sauce - clear water, steamed fish and soy sauce / fish sauce, a little old sauce. Boil for later use

11. 

    Step11:Cut the scallion into sections. Then cut the thin silk. You need all the scallion leaves.

12. 

    Step12:Spread it evenly on the fish. Then heat the oil in the pot. A little more. Finally, pour the hot oil evenly from the head to the tail. Finish.