1. Kill the fish. Wash the fish and put it on the table without scaling. At the gill, cut off the root of the gill and the joint between pectoral fin and gill with a knife or scissors, and pull out the gill and viscera at one time. Rinse the inside of the fish belly with clean water, and cut the fish back along the dorsal fin at the joint between the tail end of the dorsal fin and the fish scales to complete the fish back opening-cut the fish back with the tip of a knife, stick it on the dorsal fin, and open the fish head (it is not acceptable to stick the dorsal fin. If you can't master this skill smoothly, you can use small pliers to pull out the row of scales closest to the dorsal fin and then open your back. )
Make ingredients
Shred the prepared ginger, onion and parsley. Sprinkle a thin layer of salt on the fish, and spread the shredded ginger and onion on the surface of the fish. Homemade menu
3. Add a proper amount of water to the pot and bring it to a boil. After the water is boiled, put the fish in a plate and steam for about 8- 15 minutes. (Generally, a catty of fish should be steamed for about 8 minutes, and the time for a catty of fish should be increased to about 13 minutes accordingly).
4. After steaming, take out the fish dish and pour out the soup in the fish dish. When the steamed fish comes out of the pot, the juice on the plate must be poured out. If the juice is not poured out, it will smell fishy when eaten.
5. Pour proper amount of peanut oil into the pot and heat the oil temperature to about 200 degrees Celsius. Pour the boiling oil on the fish, saute the shredded chives and ginger, and then pour soy sauce around the fish. Add shredded coriander and garnish with coriander.
6. Because of the outer scales and hard armor of ordinary fish, we can remove this hard outer armor with a slight poke with chopsticks before eating (the scales of ordinary fish are as sharp as knives, so be careful not to cut your mouth when eating).