Materials?

marlin

pepper

energy

Garlic bulb

Steamed marlin?

Sprinkle salt on the marlin, put it in the refrigerator for two hours, and take it out to wash the fish and wash the salt when cooking.

Make a few cuts in the fish and steam it in the pot.

Pepper, garlic and ginger are chopped and mixed together.

Heat the pan, pour the oil after the pan is hot (the oil does not need too much), then put the chopped pepper, garlic and ginger into the pan and fry until fragrant, then pour the soy sauce, stir fry for a while, turn off the heat after the water boils, and pour the seasoning into the steamed fish ~ Done ~

If you don't eat it right away, put the fish in a steamer and cover it, so that the fish can keep its temperature and fragrance.

Done ~

skill

Stir fry pepper, garlic and ginger for a long time. Garlic burns easily. It's not good to fry garlic until it turns black and enlarged. Just stir-fry until it's fragrant ~

The purpose of the fourth step of soy sauce is color matching, not seasoning, so it doesn't need too much. This fish has been salted before. Too much soy sauce here will be too salty ~