silvery pomfret

570 grams

condiments

oil

Proper amount

salt

Proper amount

Chinese hard liquor

Proper amount

Cooking wine

Proper amount

Welsh onion

Proper amount

ginger slice

Proper amount

Shredded red pepper

Proper amount

Lemon shreds

Proper amount

Steamed fish and lobster sauce

Proper amount

step

1. Remove gills and intestines from pomfret after thawing, and wash and drain after scaling.

2. Prepare ginger slices and shallots.

3. Cut the last part of the fish belly several times with the oblique knife method.

4. Evenly dip it with white wine with half bottle cap height.

5. Contact both sides of the fish evenly with salt.

6. Add ginger slices and shallots and marinate for 4 hours (in the refrigerator in summer).

7. Prepare shredded red pepper, shredded onion and shredded lemon, and then soak them in clear water.

8. After the water in the pot is boiled, put it on the pot and add a proper amount of cooking wine.

9. Cover the fire and steam 14 minutes.

10. After that, remove the ginger slices and onion segments, add shredded red pepper, onion and lemon again, and add a proper amount of steamed fish and lobster sauce along the edge of the fish basin.

1 1. Pour the oil into the pot and cook until it smokes.

12. Pour it on the fish.

13. Serve