Tools/ingredients: 1 sturgeon, onion, ginger, green pepper, coriander, steamed fish, soy sauce and salad oil.

1, prepare the ingredients.

2, sturgeon from abdominal septum 1-2 cm, don't cut off. Put the onion and ginger on a plate, then put the fish on it, steam the fish with soy sauce, and steam in a steamer for 15-20 minutes.

3. After the fish is steamed, sprinkle with green pepper segments, heat the salad oil to 50%, then pour it on the fish and decorate it with parsley segments.

Matters needing attention in steaming Chinese sturgeon

1. Choose fresh Chinese sturgeon: Choose fresh Chinese sturgeon, and you can judge whether it is fresh by observing fish eyes, gills and other parts. Generally speaking, fish eyes are bright and clear, fish gills are bright red and shiny, and fish are elastic.

2, cleaning: Chinese sturgeon should be cleaned before cooking, especially the black film and scales in the abdominal cavity of the fish, otherwise it will affect the taste.

3. Choose high-quality steamed materials: Steaming Chinese sturgeon is the key. Choose high-quality steamed materials, such as fresh ginger, green onions, cooking wine and sesame oil. The dosage of ingredients can be adjusted according to personal taste.

4. Control the duration and time: Steaming Chinese sturgeon needs to be cooked with medium fire, and the general cooking time is 15- 120 minutes. Don't cook for too long, or the fish will get old and hard.