1. Wash the treated fish, dry it with kitchen paper, cut several knives on both sides, wipe the inside and outside of the fish with a little salt, and marinate for more than 10 minute. There is much less salt, and finally steamed fish and soy sauce should be poured. )

2. The fish belly is stuffed with ginger and garlic, and the fish is also sprinkled with ginger and garlic and sprinkled with a little cooking wine. After the fire is brought to a boil, steam it in a pot for about 10 minute, and then steam it for 5 minutes after turning off the fire. My fish is bigger. If it is about 500 grams of fish, it only needs to be steamed for 7-8 minutes. Heat is very important. If it's short, it means the fish is not ripe; if it's long, it means the fish is old. So don't open the lid immediately after steaming, but continue to stew, so as to ensure that the fish is cooked but not old. )

3. Steamed fish, remove ginger and garlic, and pour out the soup on the plate. This step is very important. The fishy smell of fish is all in this soup, so the fish is not so fishy when poured out.

4. Sprinkle shredded ginger and garlic on the fish again, and then pour a spoonful of hot lard. Salad oil can be used, but lard will be more fragrant, so it must be poured on shredded ginger and garlic, which can fully stimulate the fragrance of ginger, garlic and fish.

5. Pour soy sauce on the steamed fish before serving, and the steamed fish will be ready.