Cooking materials:

Materials: Aconitum japonicum (1 tail, 450g), dried mushrooms (3 pieces), finger pepper (5 pieces), garlic (2 pieces), ginger (3 pieces) and onion (2 pieces).

Seasoning: oil (2 tbsp), black soybean oil from Haitian steamed fish (2 tbsp), cooking wine (1 tbsp), white pepper (1/3 tbsp).

culinary skill

1. Wash the aconite fish, cut off the head and tail, cut a knife from the back of the fish, cut a knife every 1 cm, cut off the bones, and keep the abdomen connected.

2, ginger, garlic cut into pieces, onion cut into sections, pepper cut into circles; Soak dried mushrooms in clear water and cut into strips.

3. First put the sliced ginger and garlic, shredded mushrooms and onion into a flat plate, then put the fish body, fish head and fish tail into a plate, and finally sprinkle with pepper.

4. Pour 2 tablespoons Haitian steamed fish soy sauce, 1 tablespoon cooking wine and 1/3 tablespoons white pepper evenly on the fish.

5. Boil the water in the pot, add the aconite fish, cover and steam for 8 minutes.

6, take out the steamed aconite fish, pour 2 spoonfuls of hot oil, and serve.