The induction cooker has a cooking function and can be timed for ten minutes. The fish will steam automatically then. (Remember not to exceed ten minutes, it will affect the taste after a long time). In addition, if the induction cooker has no cooking function, you need to master the temperature yourself. Steam with 1200W for five minutes, then reduce the power to 600W for three minutes, and steam with 200W for two minutes.

Preparation materials: fish sticks 1 strip, shallots 1 root, a little ginger and a proper amount of garlic.

Production steps:

1, prepare ingredients, fish, ginger, onion and garlic, and red pepper.

2. Wash the fish and stuff the fish belly with onion, ginger and garlic.

3. Cut the onion, ginger and garlic into sections.

4. Boil the water in the pot and steam for 8 minutes.

5. Pour out the juice in the steamed fish.

6. Put shredded ginger, shredded red pepper, shredded onion and shredded coriander on the fish, and then pour a proper amount of steamed fish soy sauce on the fish without salt. Steamed fish soy sauce itself is salty.

7. Put oil in a hot pot, bring the fire to a boil, and pour the smoke on the fish. It is very important to pour the oil. Be sure to heat the oil and smoke. Visually, smoke will keep coming out. It is delicious to pour it out with a creak.

8. Finished product drawing.