1. First, remove the fins and internal organs of the fish, cut the ginger slices and add the onion to the fish or put them under the fish, marinate with salt, pepper and chicken essence for 5 minutes, and shred the remaining ginger and onion.
2. After the water in the pot is boiled, put the pickled fish in the pot and steam it for 3 minutes, then take out and pour off the steamed water, which can remove the muddy smell and make the fish taste more delicious.
3. Throw away the ginger slices and onion knots put in for the first time, put the ginger on the fish and steam for 5 minutes.
4. Put the oil into the hot pot until the oil smokes (it must be hot enough), and the fourth and third steps are carried out at the same time.
5. After the third step, turn off the fire, open the pot cover, put shredded onion on the steamed fish for the second time, pour in hot oil, and then evenly pour soy sauce on the fish.
6. Finally, cover the lid and simmer for 3 minutes without fire.
With the complete steps and methods of steaming Pelteobagrus fulvidraco, I believe you will be able to master it completely soon. At that time, you will be overjoyed by your "performance"