1 butterfly fish, 1 piece of ginger, 1 cilantro, salt, cooking wine, soy sauce, cooking oil

Ingredients preparation: wash the plaice, remove the scales, and use a knife to make several even cuts on both sides of the surface; 10 slices of ginger, cut into julienne strips;

Marinade in addition to fishy: the fish on a plate, smeared with 3 tablespoons of salt; stuff the julienne strips of ginger into the fish's crevices and the fish's belly; evenly sprinkle with cooking wine, and marinade for 30 minutes! In addition to the fishy flavor.

Steam the fish: add a suitable amount of water to boil the pot (boil open fish in order to quickly lock the water, the fish is more tender), and then put the fish into the steamer for 7-8 minutes (too long meat will be old)

Starting the pot: pour off the steam out of the soup in the plate (pour it off so that it does not affect the effect of the later drizzle of drum and cooking oil)

Drizzle the oil: in the body of the fish is coated with black bean soy sauce, and in the other pot, heat up two spoonfuls of Cooking oil, and then poured on the fish body, zi la ...... zi la ...... zi la ...... position, put on the cilantro.