Cooking Steps

1. 

   Step1:Cut scallion into long shreds and ginger into spare shred

2. 

   Step2:Wash the fish. Cut a slanting knife on both sides of the fish. Put salt on the inside and outside of the fish and on the inside of the cutting edge. Put a piece of pepper and a piece of ginger into each cutting edge. Put the scallion and ginger pepper into the belly and mouth of the fish. Then put them in a container. Sprinkle some cooking wine and rouge for half an hour

3. 

   Step3:Steam in the pot for 15 minutes. Use chopsticks to poke where there is more meat. If you poke it, it means it's cooked

4. 

   Step4:Pour the ratio of laoshao and weidamei 1-1 into the bowl. Put some monosodium glutamate. If you are afraid that it is not salty, you can put a little salt

5. 

   Step5:Pour the soup out of the steaming process. Put the fish on the plate. The fish is covered with chopped green onions. Pour the seasoning sauce on the fish evenly

6. 

   Step6:Hot oil in the pot. Stir in shredded ginger and pepper. If you don 't like it, you can take it out again. Pour the hot oil on the shredded onion, and you will succeed. In the process of eating, you can pour the sauce on the fish with a small spoon continuously. In this way, the fish can fully absorb it