Many people don't know this kind of fish. It is a common and economical fish. Its quantity is relatively large, its meat quality is white and tender, it has very high nutritional value, and it is a very good edible fish. It can be eaten fresh or pickled before eating. The practice of pouting fish is also relatively simple. Under normal circumstances, you can fry it a little in the oil pan and then stew it.

Remove fish gills, clean fish bellies, cut flowers with knives, and marinate with salt and cooking wine.

Wash the shallots, cut them into 4 cm long sections, spread them evenly at the bottom of the plate, and spread them thicker so that the fish can isolate the plate from the air.

After the water in the rice cooker is boiled, put it on the steaming rack and steam the fish with boiling water.

Don't open the lid of the pot after the water has boiled for 7 minutes. Steam for 3 to 5 minutes and take out. Move the fish to a new plate except the ginger slices and onion segments in the belly. Sprinkle Lee Kum Kee's steamed fish soy sauce on the fish, and then spread fresh chopped green onion and a few slices of ginger. Boil salad oil in a dry pan, heat the oil, and then pour it on the fish chopped green onion.