1. After the pincer fish (a kind of catfish, which is directly called catfish in some places) is cleaned, put it into a cutting knife (the boss helped me cut it), and wash the surface, abdominal cavity, mouth and cheeks repeatedly, and don't want anything you find strange (I don't know where the fishy smell comes from, so it is safer to discard all suspicious things);

2. After cleaning, dry the water with kitchen paper and coat a thin layer of salt on the surface and inner cavity of the fish;

3. Put some ginger slices at the bottom of the plate. If the fish is thin or difficult to stand up, I will lie on the ginger. My pliers are too big and thick. I'll put some onions in the fish's stomach, open them and put them on a plate.

4. The fish body is covered with shredded onion, or some ginger slices or shredded ginger can be stuffed in the incision of the fish. After all the treatment, you can marinate for a while and open a pot of boiling water in the pot;

5. After the water is boiled, put the salted fish on the steaming rack with a fish dish tool and cover it to keep steaming;

6. If you have steamed fish and soy sauce, you can steam it in a fish dish. If not, you can also make another sauce like me: the materials are onion, ginger, millet and spicy, a little rock sugar and salt, vinegar, yellow wine and soy sauce (I put a little soy sauce, soy sauce and oyster sauce at home, you can only put soy sauce);

7. In addition to pouring juice, prepare some shredded onion and ginger (green and red peppers can also be added), parsley and celery leaves;

8. Generally, a fish weighing about a catty, such as pomfret, is steamed for six or seven or eight minutes on high fire, and then the fire is turned off without opening the lid. This is called virtual steaming for 5-8 minutes. My fish weighs about two kilograms, and the meat is very thick. The store said it would take 20 minutes to steam. I was afraid it would be too old, so I steamed for 65,438+05 minutes and then steamed for 7-8 minutes. In addition, the juice maker can boil all the materials with low heat when turning off the fire and steaming;

9. It's time for steaming. Open the pot cover, clamp out the fish dish with tools, and pour out the water at the bottom of the dish and the steamed onion ginger (some fish must pour out the water at the bottom of the dish, otherwise it will smell fishy, and some fish don't seem to use it, so I still have to pour out all the sauce just now).

10. code the onion, ginger, parsley and celery leaves on the surface of the fish, and add shredded green pepper if you like;

1 1. Heat a small amount of oil with a pot or directly with a large spoon, and immediately pour the oil on the seasoning on the fish surface after heating, and you can hear a crackling sound. At this point, a delicious steamed fish is all finished!

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