pole

400 grams

condiments

oil

Proper amount

salt

Proper amount

Highly alcoholic wine

15ml

Weijixian soy sauce

30 ml

energy

Proper amount

verdant

Proper amount

step

1. A bass with scales, viscera, gills, etc. , wash and set aside;

2. Make several cuts on both sides of the cleaned fish;

3. Peel and slice ginger for later use;

4. Put the cut ginger slices into the cut holes of the fish, and after all the holes are filled with ginger slices, put the extra ginger slices into the stomach of the fish;

5. Sprinkle salt and high alcohol evenly on the fish;

6. Cover with plastic wrap and marinate for more than half an hour;

7. Before eating, sprinkle the fish with fresh soy sauce evenly;

8. Remove the excess ginger slices from the fish and put them on the plate;

9. Steam in the pot for 8 minutes;

10. Cut the onion into filaments between steamed fish;

1 1. This is steamed fish and put it on a plate;

12. Sprinkle chopped green onion evenly on the fish;

13. Start another pot and heat the oil inside;

14. pour hot oil on the fish and serve;

skill

1, the choice of fish should not be too big, and about 400G is the best;

2. Cover the fish with plastic wrap, otherwise the water will evaporate easily and the fish skin will get old;

Steam before serving, it tastes best when it is hot.

4. Very fresh soy sauce tastes very good, and can't be replaced by ordinary soy sauce, but it can be replaced by special steamed fish soy sauce;

5. When steaming, you can put the ginger slices taken out of the fish in the belly of the fish, so that the ginger flavor can easily enter the fish when steaming.