2. Cut a few knives obliquely on the fish body to facilitate the taste, then spread the salt evenly on the fish body and wipe the cut surface. If you can't control the salt, sprinkle a layer on the fish and massage it a few times. No more, no less, almost everything is ok. Slice the onion and ginger, insert them on the knife edge, and put a few pieces under the fish. After the water is boiled, put it in a pot and steam 15 minutes.
3. When steaming fish, peel garlic first and then peel it with a knife, which is very labor-saving. Peel and chop into minced garlic, and roll thin. Put it in a bowl and add soy sauce to cover the amount of minced garlic. Add a little soy sauce and a big drop of oyster sauce. Stir well to become garlic juice.
4, the fish is steamed, and the onion and ginger slices are out of the pot. Empty all the soup out of the steamer. Spread garlic juice evenly on the fish, sprinkle a little salt, sesame seeds and monosodium glutamate, and don't add it if you mind.
5, take a clean wok, put in twice as much oil as usual, pour it on the fish until it smokes, and try to pour it on the minced garlic to stimulate the garlic flavor. It's over.
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