Preparation materials: two fresh hairtail, one millet pepper, two cloves of garlic, and half of onion, ginger and chives.

Seasoning: steamed fish black soybean oil, white vinegar, soy sauce, cooking wine, oil and salt.

Wash hairtail after eviscerating. Be careful not to wash off the silvery white film on the outside of hairtail, just wash off the dirt attached to the outside of the fish.

That silvery white thing is actually the scales of hairtail, which contains a lot of nutrients such as iron, calcium, protein, unsaturated fatty acids and phospholipids.

It looks unremarkable, but it has the effect of preventing arteriosclerosis. This is a very good thing. It's a pity that many friends washed off this scale when washing fish.

First, use scissors to cut off the fins on both sides of hairtail, then cut the hairtail into 6cm long pieces at 45, and cut several knives on the surface of hairtail to prepare for the taste.

Add seasoning wine, white vinegar, soy sauce and salt into the basin, stir evenly and spread on the hairtail section. The curing time is 15 minutes. Just put a little salt, because seasoning will be added later, and too much salt will be put in pickling, and the final product will be salty.

After curing the hairtail section, take it out and put it in a clean plate, and drain it.

Cut millet pepper into thin pepper rings, ginger into shredded ginger, onion into shredded onion, onion into chopped green onion and garlic cloves into minced garlic.

Prepare a plate for steaming fish, first spread shredded ginger and shredded onion on the bottom, then put the hairtail section neatly on it, sprinkle a layer of shredded onion and shredded ginger on the hairtail section.

After the steaming plate is set, add a tablespoon of oil to both sides of the plate. Be careful not to pour the oil directly on the hairtail section, otherwise when the hairtail is steamed in the pot, its fishy smell will not come out, and it will be a little fishy after cooking.

Add water to the steamer. After boiling water on high fire, put the plate with hairtail into the steamer and continue to heat it for one minute. Do not cover the lid to let the fishy smell of hairtail come out.

After one minute, cover the steamer, change the big fire to medium fire, and steam for 10 minute.

(The time for steaming hairtail varies according to the size of hairtail. A hairtail is too big and thick, so it needs to be steamed for a few more minutes. )

Prepare another pot to refuel and make a fire. When the oil is hot, add minced garlic and pepper rings, stir-fry quickly to get the fragrance, then add seasoned soy sauce, salt and special steamed fish and soy sauce, and stir-fry quickly for a few times.

Wait 10 minute, after the hairtail is steamed, open the pot cover, pour out the excess water in the hairtail tray, pour the freshly fried sauce on the hairtail, and sprinkle a layer of chopped green onion evenly.

Finally, cover the pot and steam for another minute. This delicious steamed hairtail is ready.