Recipe practice:

1. Descaling. The scales of bamboo tube fish are thin and numerous, so be careful when peeling them.

2. Open the operation from the back, separate the fish from the spine and remove the spine. As shown above.

3. Cut the back of the fish into knife flowers, evenly spread the whole fish with a small amount of salt and corn flour, and marinate for 5 minutes.

4. Shred ginger and onion for later use.

5. After the water in the pot is boiled, steam the fish in the pot for 5 minutes. If the fish dish is a tile dish, it is best to preheat the empty dish in the pot for one minute, and then steam the fish.

6. Pour the water out of the plate and spread shredded ginger and chopped green onion on the fish.

7. Pour the hot water out of the pot, dry it, and heat it with proper amount of cooking oil. Be careful not to burn cooking oil until it starts to smoke. Pour hot oil on shredded ginger and onion, and pour in light soy sauce. It's over.