Cooking Steps

1. 

   Step1:The fish scrapes scales, opens the stomach, removes the gills, cleans the internal organs, controls the dry water content, cuts several knives on both sides of the fish.

2. 

   Step2:Spread the salt and cooking wine on the whole body and massage the fish for a few times. In this way, spread the salt and cooking wine on the fish more evenly. Sprinkle the ginger and onion on the fish and marinate for half an hour.

3. 

   Step3:Put water in the pot and put it on the steaming rack. The water volume should be a little over the steaming rack. Too little heat will not come. Too much water will go into the fish tray.

4. 

   Step4:The water is boiling. Put the fish on the steamer.

5. 

   Step5:Cover the pan. Steam over high heat for three minutes. Turn to medium heat for another 10 to 12 minutes. It depends on the size of the fish (my pan cover has an air hole. The water vapor will not reach the fish plate. If there is no hole in the pan cover, a small slit can be left).

6. 

   Step6:Turn off the heat and simmer for about a minute. Remove the lid of the pot and pour in steamed fish and soy sauce.

7. 

   Step7:Another pot. Heat the oil.

8. 

   Step8:Sprinkle with scallion. Pour in hot oil.

9. 

   Step9:It's very delicious.

10. 

    Step10:My family is the last soup. My son will spoon it in the rice. Especially for the next meal. I put less salt and oil in this dish. The last steamed fish and soy sauce is fresh. Just a few drops.