Wash onion and ginger, wash and drain, slice ginger, and cut onion into small pieces.
Please ask the boss to remove the scales and internal organs when you buy the horse head fish, and scrape off the untreated scales when you come back. Be sure to handle it carefully, and don't let the knife or the bone spur on the back of the fish hurt your hand.
Cut off the belly of the fish, because many times the fish gall is broken and bile penetrates into the belly meat. If you don't cut it, the meat there will be bitter and affect the taste.
Wash the treated horsehead fish under the tap. Be sure to tear off the membrane near your stomach. Movies are the source of fishy smell.
Drain the washed horsehead fish, soak the fish with proper amount of salt and a little wine, and marinate the ginger slices on the fish for about 30 minutes.
Boil the water in the steamer. When the water bubbles, add the marinated horsehead fish and cook for 15 minutes. Turn off the fire and wait five minutes before opening the lid.
Heat the peanut oil from the pan, turn off the heat when the oil starts to come out, pour in the onion and stir-fry until fragrant, add a proper amount of soy sauce to boil, and quickly pour it on the fish. A steamed horsehead fish is ready, fresh and delicious, tender and refreshing, and very delicious.