Make two 10 knives on the back of the fish. You don't need to cut a knife on the back of the fish at the bottom of the plate! Spread the ginger slices, add the marinade, seal the plastic wrap, and when the water boils, add the fish and steam it over high fire. Look at the time, about 20-25 minutes.

2

At this time, the ginger slices and peppers are shredded, and the onion segments are cut to about 10 cm. Then, pull the filaments, prepare a bowl of ice water, and put in 3 filaments of ice water for later use.

three

If there is not enough water when steaming fish and the fish is cooked slowly, it is recommended to boil a small pot of water next to it. Add boiling water when steaming fish, so that the temperature will not be lowered again!

four

Check the incision of the 10 knife to see if the fish is juiced. If it is juicing, turn off the fire! Put it in a pot to keep warm, then take out the bonito soy sauce heated in step 4.5, season it with salt and put it away for later use.

five

Heat the vegetable oil until it smokes, and turn off the fire.

six

Take out the fish, drain 3 shreds, spread on the back of the fish, sprinkle with a little salt and black pepper, and pour hot oil evenly. Serve.

seven

Fresh fish don't need too much pickles, but they can't eat the sweetness of fish!