Appropriate amount of ginger, onion and red pepper, steamed fish and soy sauce are ready, and ginger, onion and red pepper are all cut into filaments (onion and red pepper are shredded and soaked in cold boiled water, and rolled and spread on steamed fish after ten minutes), and cut into small pieces.

A tilapia, about 500g, is suitable for steaming. Cut a knife on the side of the back, so the fish is not easy to deform when steaming. Ginger slices are stuffed into fish bellies and heads to smell fishy.

Set the fish, boil the water, steam in the pot, steam on high fire for 8 minutes, turn off the fire for 3 minutes, and then open the lid. Pour out all the steamed fish soup. That soup is fishy.

6. 1 tbsp of corn oil is heated, and the oil keeps bubbling. Pour it on the fish (spread shredded ginger, shredded onion and shredded red pepper in advance) and sprinkle with appropriate steamed fish sauce.

material

Fushou fish 500g

Cooking wine

energy

verdant

lard

A little tea

Seafood seasoning soy sauce

salt

Practice of steaming long-lived fish

Wash the fish, cut it a few times, add ginger slices, smear salt and add a little cooking wine. Marinate 13 minutes. Longevity 1 Steps of Steaming Fish

Add a proper amount of boiling water to the pot, and put the prepared tea leaves into the pot to cook. After the water is boiled, put the pickled fish in the pot and steam for 13 minutes. Longevity Steamed Fish Step 2

Remove the ginger slices from the fish, sprinkle with chopped green onion and pour in a little steamed fish soybean oil. At the same time, heat a proper amount of lard in the pot and add shredded ginger. When the oil is hot, pour it on the fish. You're done! Longevity Steamed Fish Step 3

After pouring the oil, the fish is full of fragrance, accompanied by a touch of tea. Just like you can't dunk, you look greedy!