Preparation materials: one fish, appropriate amount of ginger, and onion? Appropriate amount, one spoonful of cooking wine, one spoonful of oil sauce, and appropriate amount of oil.

First, the first step is to cut a hole in the back of the fish with a kitchen knife, so that the fish will be more tasty.

Second, then shred the prepared ginger and onion with a knife, as shown below.

3. Soak chopped shredded onion and shredded ginger in cold water for five minutes, as shown in the figure below.

Fourth, after soaking, sprinkle the soaked water on the fish and marinate for 5 minutes, as shown below.

5. Then put a proper amount of water in the pot, light it and boil it, and then pour in the wine.

6. Then use chopsticks and an iron frame to make the combination shown below. When the water boils, slowly put the fish on the chopsticks, cover it and steam for 8 minutes.

Seven, after the time is up, open the lid and pour cold water into the pot to cool down. After cooling, put the fish on the plate.

Eight, finally put some chopped green onion and soy sauce, so that the steamed fish is ready.

Extended data:

Nutrition of various parts of fish body:

First, fish head: fish head contains a certain amount of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which belongs to omega-3 polyunsaturated fatty acids and is good for the nervous system and brain development of infants. Compared with fish, fish heads are more likely to be rich in harmful substances.

Second, fisheye: fisheye has always been regarded as a good eyesight, which does contain omega-3 polyunsaturated fatty acids beneficial to retinal health, but the content is not outstanding, which can not achieve the effect of improving eyesight. Fisheye is completely edible, but don't expect it to improve your eyesight.

Third, fish gills: fish gills are important respiratory organs of fish and are rich in iron. This part is also very easy to be polluted by harmful substances. If you want to eat, you should also avoid fish with high mercury content such as tuna and swordfish.

Fourth, fish skin: Fish skin tastes greasy and is a favorite of many people, but the rumor that fish skin is easily polluted by heavy metals also worries many people. At present, there is no experiment to show that all fish skins are polluted by heavy metals. In short, fish skin can still be eaten. The key is to choose less polluted fish, such as small yellow croaker, saury, hairtail, Spanish mackerel and so on.

People's Network-What nutrition does each part of the fish have?