Materials:

2 grapefruit, 5g shredded ginger, 1/4 red peppers, 5g salt, 1 tbsp cooking wine.

Exercise:

(1) This time, the ingredients were vacuum-packed, and the fish was cut and packed.

(2) Cut off gills and wash internal organs for later use.

(3) Make two cuts in the belly of the fish and sprinkle salt on the back of the fish, so that it will be more delicious when steamed.

(4) Steam on high fire for 10 minute, and pour out the soup of steamed fish.

(5) Shred red pepper and ginger for later use.

(6) Take out the hot oil when it bubbles.

(7) Spread shredded ginger and red pepper on the fish and pour in hot oil.

2. Steamed pomfret.

Materials:

1 pomfret, 10g cooking wine, a little shredded onion, a little shredded ginger, a little shredded onion, a little sliced ginger, 5g steamed fish soy sauce, 5g cooking oil and a little shredded garlic.

Exercise:

(1) To treat pomfret, cut the belly of pomfret to the head with scissors, take out the internal organs, remove the gills and wash the intima.

(2) Add shallots, ginger slices and cooking wine, marinate and let stand for15min.

(3) Boil water in the pot, add pomfret, and steam for 15 minutes until cooked.

(4) Shred onion, ginger and garlic respectively, and boil the oil.

(5) Pour out the steamed fish water, remove the ginger slices from the onion on the fish, sprinkle with shredded onion, shredded ginger and shredded garlic, pour the steamed fish with soy sauce, and then pour the boiled hot oil to make delicious steamed pomfret.

3. Steamed pomfret.

Materials:

1 a bottle of steamed fish juice, 1 pomfret, 1 onion, 2 slices of ginger, 6 cloves of garlic, 1 spoon of cooking wine, 2g of salt, 15g of rapeseed oil, 1 green pepper,/kloc.

Exercise:

(1) Prepare the required ingredients, wash pomfret, fish, and mince onion, ginger and garlic for later use.

(2) Open a bottle of steamed fish sauce. Steamed fish sauce tastes elegant and fragrant. It's not fishy or greasy for steaming fish, and it tastes great.

(3) Add salt, onion, ginger, garlic and cooking wine to pomfret, and pour in a bottle of steamed fish sauce.

(4) Turn the fish over with disposable gloves, and then cover it with plastic wrap for curing 1 hour.

(5) Spread the tomato slices in the steamed fish tray, add the pickled pomfret, and pour in the steamed fish sauce of the freshly pickled pomfret.

(6) Put the fish in the steamer, turn on the fire, and steam for about 25 minutes after the water is boiled.

(7) After taking out the pot, put the shredded onion and green pepper rings into the fish. Heat rapeseed oil and pour it into the fish. You can eat only by listening to "sting"