2. Accessories: a little red pepper.

3. Wash the green onion, cut it into half pieces, and take out the onion core.

4. Cut the scallion, red pepper and ginger into fine filaments, and cut the onion core into thick filaments.

5. Wash the black film and foreign bodies in the belly of the killed mandarin fish, dry the water with kitchen paper, lightly draw a knife on the thick part of the fish, then apply a layer of yellow wine first, then evenly spread the salt, and marinate with shredded ginger for 5 minutes.

6. Put four spoons under the fish plate, put the fish on it, cover the fish with onion cores, and steam in a steamer with water for 6 minutes with medium fire, and do not open the lid halfway.

7. When the time comes, turn off the fire and stew for half a minute, then take it out, pour out the juice from the plate and pour in steamed fish and soy sauce.

8. spread shredded onion and shredded red pepper on the fish, heat peanut oil in the pot and pour it on the fish.

9. Steaming mandarin fish can keep the nutrition well, and the meat is sweet and refreshing. Before steaming, wash the inside of mandarin fish, then dry the water, evenly spread yellow wine, then spread salt, and increase the size of onion core and shredded ginger for 5 minutes to achieve the effect of removing fishy smell and enhancing fragrance. After boiling the water and before steaming, put a spoon on the bottom of the plate to prevent the fish from contacting with the water vapor at the bottom of the plate and affecting the taste. Six steps are taken to make steamed fish with star taste.