Cooking Steps

1. 

   Step1:Fish scale. Cut off the head and tail. Cut off the fins. Then take out the internal organs from the incision of the head. Wash and drain. When buying fish, let the shopkeeper shave off the scales. Don't scratch the bell

2. 

   Step2:Start with the head. Use a knife to cut the fish from the back to the belly. But don't cut the belly. The blade spacing is about 0.5cm. Cut all the way to the tail. Try to keep it as even as possible. The number of pieces should not be too small.

3. 

   Step3:Put salt on the cut fish, and then sprinkle with cooking wine. Marinate for 15 minute

4. 

   Step4:Shred the onion and ginger. Put them on the bottom of the steamed fish plate. I don't like garlic. Moreover, the taste of garlic can easily cover the fresh fish.

5. 

   Step5:Put on the marinated fish. Make it into an open screen. Put the fish head in front. Put a layer of shredded onion and ginger on the fis

6. 

   Step6:Put the fish in the steamer. Steam over high heat for 57 minutes. Then turn off the heat and keep the lid open. Simmer for another 2 minutes

7. 

   Step7:When steaming fish, mix the sauce - mix a little sugar, a little pepper, a little vinegar and steamed fish and soy sauce (main seasoning) until the sugar dissolves

8. 

   Step8:Take out the steamed fish carefully. Pour out the steamed soup. Drizzle the fish evenly with sauc

9. 

   Step9:Pour some oil into the pot (stir fry). Heat to 60% heat (smoke can be seen). Turn off the heat. Pour the oil evenly over the fish. After that, you can decorate it with chili ring, chive ring, et