Octopus, onion, ginger, cooking wine and salt.

working methods

1. Remove the fins, and then cut the head and tail from under the fins at the gills, starting from the back of the fish, cutting at intervals, and not cutting the belly to form connected pieces (ps: First, the fish should be fresh, and it is better to cut it when it is not very soft after thawing. Then try to choose a sharp knife. Then be careful not to cut, choose a good position and slowly move up and down, feeling that the knife has entered.

2. set the plate ~ marinate with onion ginger, cooking wine and salt for 20 minutes.

3. Boil the water pot and steam for 5 minutes, then stuffy for 5 minutes. Take out and add onion and pepper, heat a little hot oil and pour it on shredded onion and ginger, then pour in 3 spoonfuls of steamed fish and soy sauce.

skill

The practice is basically the same as that in "Proud", except that the fish at home are too small to be proud. Because the fish is pretreated, it opens in the gills. Don't do this when you do it. Just turn around and clean the fish's guts at the opening.