Theoretically speaking, Ding Gui fish can be eaten without scaling, but in real life, Ding Gui fish without scaling looks like snakeskin, so I'm afraid no one can eat it, and no one dares to eat it. If you don't like the trouble of scaling, I'll teach you a little trick, that is, steam the turtle directly, so that the scales can be peeled off easily, saving time and effort without destroying the fish.

Steamed Mandarin Fish

condiments

Mandarin fish (moderate amount)

condiment

Onion (right amount), ginger (right amount), oil (right amount), salt (right amount), cooking wine (right amount) and fermented soybean (right amount).

Steps:

Siniperca chuatsi, wash inside and outside with salt, and then rinse with water.

Drain, cut several ways diagonally on both sides, smear two spoonfuls of cooking wine and a little salt on the fish noodles and marinate for ten minutes.

Slice ginger and shredded onion.

Put ginger slices in the fish's stomach and sprinkle shredded onion on the fish. Cook in a steamer for 7 minutes (covered).

After the fish is steamed, pour out the soup, pour a proper amount of lobster sauce on the fish and steam for 3 minutes.

Heat a little vegetable oil in the pot and pour it on the fish.

Tip:

1. Before steaming, smear two spoonfuls of cooking wine and a little salt on the fish noodles and marinate for ten minutes.

2, you can directly steam 10 minutes, pour the soup, directly pour the soy sauce on the fish, and then pour the hot oil.