Ingredients: bass 1 piece (about 2 kg).

Accessories: chopped chili about 1 00g, 3 shallots, 5 slices of ginger, half lemon, 2 tsp of salt 1 tsp, white sugar 1 tsp, Weidameizhen cooking wine1tsp, steamed fish soy sauce with fresh lemon in June1tsp.

Steps:

1, prepare a big bass, add onion, ginger and lemon cooking wine to remove fishy smell, and add pepper, salt and sugar soy sauce to taste.

2. Cut the knife from the tail of the fish, slice the half fish along the spine to the direction of the fish head, and cut it off at the fish head. Slice the other half fish in the same way.

3, the fish bones are large, and the fish head is split in half.

4, the knife slowly down the fish ribs, remove the fish ribs.

5. Now slice the fish fillet, hold the knife in your right hand, the fish tail is on the left, and the knife is inclined as much as possible. Slice the fish fillet from the direction of the fish head to the direction of the fish tail. Because it is steamed fish fillet, the fish fillet can be thicker.

6. Clean the fish fillets and clean the fish bones.

7. Spread onion and ginger on the bottom of the dish, cover with fish bones, and sprinkle half of the salt and sugar evenly.

8. Add the remaining salt and sugar to the fish fillets, 1 tablespoon of Weidameizhen cooking wine.

9. Repeatedly pinch until the liquid is absorbed by the fillets and the fillets are sticky.

10, code the skin of the fish fillet upward on the surface of the fish bone, and squeeze in half a lemon juice. I thought I took this action, but actually I forgot to press the video button, and so did the steamed fish sauce at the back.

1 1, spread with chopped pepper, and drizzle with steamed fish sauce with fresh lemon in June.

12, put cold water on the pot, boil with strong fire, and continue steaming for 10 minute, paying attention to the whole fire.

13, time is up, take out the pot, sprinkle with chopped green onion, fresh and spicy, full of color and flavor!