2. Duobao fish is a scaleless marine fish. This kind of fish is somewhat like catfish. It contains a lot of collagen and is suitable for steaming, and the steaming time should be enough to ensure that the collagen is ripe, the meat texture is soft and glutinous, and the taste and taste can be achieved. Best. Duobao fish should not be steamed for too long to avoid the meat from steaming.

3, practice: prepare fresh Duobao fish, onion, ginger, salt, cooking wine, oil, shredded red pepper, the purchase of Duobao fish is about a catty and a half. Remove the internal organs and gills of the fish first, and then rinse the processed fish repeatedly with clear water until the Duobao fish is clean. Cut three flower knives on the fish body to make the fish more tasty. At the same time, wipe the fish body and belly with salt and cooking wine, and marinate for about 10 minutes. Boil the water in the steamer, and then put the ginger slices and shallots on the fish. Put the fish in the steamer and steam it for about 7-8 minutes to see if the fish is cooked. You can use chopsticks to pass through the fish. If chopsticks pass through the fish without difficulty, it proves that the temperature is just right.