A golden pomfret, 5 slices of ginger, a little onion, a red pepper, a spoonful of lobster sauce, a spoonful of salt, half a spoonful of soy sauce and two spoonfuls of oil.

working methods

1. Wash the fish, put two flower knives and sprinkle salt on the fish, including the belly. Put it on hold for a while

2. Slice ginger, onion and red pepper evenly.

3. Set up the pot and put some water into it to boil.

4. Put the ginger on the bottom of the plate, and then put down the fish.

5. Sprinkle douchi and spread a little ginger.

6. Steam for 8 minutes on medium fire, and take off the pot.

7. Take another oil pan and heat two tablespoons of oil in the hot pan.

8. Pour half a tablespoon of soy sauce first, and then pour the hot oil on the fish.

9. Serve with shredded red pepper and shredded onion. (You can also pour the oil directly on the onion and ginger. )

skill

1. Steamed fish must be wrapped in shredded ginger, and the fish should be wrapped up and down to remove the fishy smell. 2. Steaming fish means boiling water, so that the hot air can be emitted and the fish can be put into the pot. It is very important to control the fire. The fire will last for about 3 minutes, and then turn to medium fire. Fire will make the fish shrink too fast, reduce the loss of water in the fish and keep the fish delicious. The purpose of turning to medium fire is to avoid heating too fast, which will cause the fish to burst and affect the beauty of the fish. 4. Add enough water to steam the fish at one time. If there is not enough water on the way, be sure to heat the boiling water.