1, Wuchang fish 1, salt, soy sauce, green onions, ginger a little, cooking wine, sesame oil, pepper a little.

2, marinade: chopped wuchang fish clean, especially the black membrane of the fish belly, be sure to scrape clean, a little salt poured into the palm, rubbed, coated with foam inside and outside the body of the fish, sprinkled with a little pepper, gently patted with a little cooking wine, laying on the ginger marinade for 10 minutes

3, the fish marinade time you can do the following: steamer pot of boiling water; ginger and green onion shredded soaked in cold water standby; make steamed fish sauce: steamed fish, steamed fish and green onion, soaked in cold water, and soaked in cold water, and then cut into pieces. Make steamed fish sauce: steamed fish soy sauce 2 spoons + homemade mixed soy sauce material 1 spoon + wine a little + pure sesame oil a little + ginger

4, Note: mixed soy sauce material: burning hot oil, burst the garlic and chopped edamame, a little wine, add the seasonings listed above (salt, pepper, sugar, oyster sauce, soy sauce, cornstarch, pure sesame oil), mixing and cooking well, sheng out of the cool to be used

5, change the knife: The fish head and tail cut down to one side, the fish body from the belly of the fish towards the back of the fish evenly divided into strips, pay attention to the belly of the fish should not be disconnected, after dividing the good, the fish body under the cushion of ginger and scallion segments, put into the steaming plate standby; (this practice of knife similar to the practice of open-screen fish, you can do not do this step, directly the whole fish steamed.)

6, steaming: steamer pot of water boiling, will steam the fish plate into the steamed fish sauce small bowl containing into (do not pour to the fish), cover the pot tightly, across the water on high heat steaming 8 minutes or so (depending on the size of the fish and whether or not the knife can be adjusted) off the fire, virtual steam 1-2 minutes, immediately from the pot; (the highest realm of the steamed fish is steamed fish is a "garlic clove meat" shape, this time the taste of the fish) " shape, this time the most delicious taste.)

7, pouring juice rolling oil: add 2 spoons of oil in the pot, burning hot, will be 3 in the steamed fish out, pour off the steamed fish seeping out of the juice, laying 2 in the ginger, green onion, pouring 3 in the steamed steamed fish juice; will be boiling oil poured on the ginger, green onion, OK on the table.