Many people don't know this kind of fish. It is a common economic fish. Its quantity is relatively large, its meat quality is white and tender, and its nutritional value is very high. 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 stir-fry it a little in the oil pan and stew it again.

Remove cheeks, clean belly, cut flowers with knives, and marinate with salt and cooking wine.

Wash the shallots, cut them into 4 cm long pieces, spread them evenly at the bottom of the plate, and spread them a little thicker to isolate the fish from the air in the plate.

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 after boiling water for 7 minutes. Steam for 3 to 5 minutes and take out. Remove all the ginger and shallots, except those in the belly of the fish, and move the fish to a new plate. Sprinkle Lee Kum Kee's steamed fish sauce on the fish, and spread fresh chopped green onion and a few shredded ginger. Boil salad oil in a dry pan, heat the oil and pour it on the chopped green onion of the fish.