One golden pomfret, 5 large slices of ginger, a few green onions, one red chili pepper, one tablespoon of tempeh, one small spoon of salt, ? tablespoon of soy sauce, two tablespoons of oil

Practice

1. Wash the fish, make 2 slashes on one side, and rub the salt into the body of the fish including the inside of the stomach. Set aside for a while.

2. Ginger, green onion, red pepper uniformly cut fine julienne.

3. Support the pot, put the right amount of water to boil.

4. Put the ginger on the bottom of the plate and then put down the fish.

5. Sprinkle with edamame and spread a little ginger.

6. Steam the fish for 8 minutes over medium-high heat.

7. Heat two tablespoons of oil in a separate frying pan over medium-high heat.

8. Splash half a tablespoon of soy sauce, then pour the hot oil over the fish.

9. Arrange red pepper and green onion on top. (You can also splash the oil directly on the green onions and ginger)

Tips

1. Steamed fish must be laid ginger, fish up and down should be laid, can be deodorized. 2. Steaming fish is to be sure to boil the water, bubbling hot before the fish into the pot. 3. It is very important to grasp the fire, the first about 3 minutes of high heat, and then turn to medium heat. High heat allows the fish to shrink too quickly, reduces the loss of moisture and preserves the flavor of the fish. Turn to medium heat is to avoid heating too quickly, resulting in fish burst, affecting the beauty of the fish. 4. Steam fish water should be added at once. If there is not enough water in the middle, make sure to heat up the boiling water.