Main ingredients

Nude grouper: 1 piece

Accessories

Cooking wine: appropriate amount

Steamed fish with soy sauce Oil: appropriate amount

Ginger?: 1 piece

Garlic: 25

Pepper?: 8

Lard?: appropriate amount

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Onion: 1 root

Salt: appropriate amount

Specific steps

First step

1. Naked grouper One fish, I chose, is a fish weighing 4 taels per catty. When you buy it, you can ask the fish killer to cut the fish a few times so that the fish is fully flavored.

The second step

2. Add steamed fish soy sauce. I bought a small bottle thinking that I won’t use it very much.

The third step

3. Cooking wine,

Step 4

4. For the above seasonings, cut green onions into sections, slice ginger, peppercorns, and slice garlic for later use

5. Pour the cooking wine onto the fish body and belly to remove the fishy smell

The sixth step

6. Prepare salt,

Step 7

7. Lard

Step 8

8. Stuff the pepper into the belly of the fish

Step 9

9. Put the freshly cut ginger slices, scallions, and peppercorns, and finally stuff a small amount of lard into it to make the fish more fragrant. In Sichuan terms, it means oily

Step 10

10. After the fish is done, apply salt evenly on the fish body, and determine the amount of salt according to the size of the fish.

Step 11

11. Pour in soy sauce for steamed fish,

Step 12

12. Put the pot on high heat About fifteen minutes

Step 13

13. It’s hot and not fishy at all. Dip in some steamed fish soy sauce and it’s delicious

Cooking Tips

First add the fish ingredients to the flavor. It will take seven or eight minutes so that the fish can be flavorful