Tools/raw materials
Snapper (1)
Appropriate amount of onion, ginger and millet pepper
2 tbsp salt, soy sauce and cooking wine.
Sugar, chicken essence, oyster sauce 1 spoon
Methods/steps
1/6 Step by step reading
Prepare the ingredients, shred ginger, cut shallots, cut shallots, cut millet peppers and cut line peppers for later use.
2/6
After washing the fish, cut off all the fins and cut off the tail for later use.
3/6
Cut a hole in your stomach with a knife every 8mm or so, and don't cut one side of your stomach. Then use kitchen scissors to cut it from the back of the fish along the cut, and be careful not to cut it to the stomach.
4/6
Rub a spoonful of salt and 2 tablespoons of cooking wine on the fish, and marinate the onion and ginger in the incision 15 minutes.
5/6
Prepare a steamer, spread some green onions on the bottom, put the fish in a ring shape, and steam in the steamer 100 for 8 minutes.
6/6
Prepare juice while steaming fish, 1 spoon salt +2 tablespoons cooking wine +2 tablespoons steamed fish soy sauce+1 spoon oyster sauce+1 spoon sugar+1 spoon chicken essence, and stir well.
Sprinkle with chopped green onion, decorate with millet pepper, sprinkle with chopped green onion, decorate with millet pepper, and finally pour hot oil on the hot pot and hear the sound of "zi zi".
Matters needing attention
If there is no steamer, a steamer can be used. Depending on the size of the fish, it can be steamed for 6-8 minutes.