Sturgeon has high nutritional value and is an advanced tonic. All parts of the body can be eaten except the big bones on the back (including bones and fish tendons).
The practice is as follows:
1, sturgeon is bought and killed to remove internal organs, cleaned, and the surface is brushed with a brush.
2. Make several cuts every 3-4 cm on both sides of the sturgeon. The whole body, including the fish belly, is covered with salt and steamed fish sauce. Sturgeon is stuffed with shredded ginger in its stomach and has shredded ginger on its blade.
3. Shred garlic and sprinkle it evenly on the fish, and marinate for 15 minutes.
4. Bring boiling water to a high fire, drop a few drops of white wine, and steam the fish in a pot for 15 minutes. After turning off the fire, don't open the lid in a hurry. Simmer in the pot for 3-5 minutes before opening the pot.
5. Sprinkle chopped Redmi pepper and coriander before serving, then pour two spoonfuls of steamed fish and soy sauce.
6. Heat the hot oil in another pot, stir-fry the peppers and remove them. Don't pour hot oil on fish.