Preparation materials: one fish, appropriate amount of ginger, and onion? Appropriate amount, one spoonful of cooking wine, one spoonful of oil sauce, and appropriate amount of oil.

First, the first step is to use a kitchen knife to cut a hole in the back of the fish, so that the fish will be more tasty.

Second, then shred the prepared ginger and onion with a knife and set aside for later use, as shown in the figure below.

3. Soak the chopped shredded onion and shredded ginger in cold water for five minutes, as shown in the figure below.

Fourth, after soaking, sprinkle the soaked water on the fish and marinate it for 5 minutes, as shown in the figure below.

5. Then put a proper amount of water in the pot, ignite and boil, and pour the wine after boiling.

6. Then use chopsticks and an iron frame to make the combination shown below, wait for the water to boil, slowly put the fish on the chopsticks, cover and steam for 8 minutes.

Seven, after the time is up, open the lid and pour cold water into the pot to cool down. After cooling down, put the fish on the plate.

Eight, finally put some chopped green onion and soy sauce, so that the steamed fish is ready.

Extended data:

Nutrition of fish body parts:

First, fish head: fish head contains a certain amount of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which belong to omega-3 polyunsaturated fatty acids and are good for the development of nervous system and brain of infants. Compared with fish, fish heads are more likely to be rich in harmful substances.

Second, fisheye: fisheye has always been regarded as a good eyesight, which does contain omega-3 polyunsaturated fatty acids that are beneficial to retinal health, but the content is not outstanding, which can not achieve the eyesight effect. Fish eyes are completely edible, but don't expect them to improve their eyesight.

Third, fish gills: fish gills are important respiratory organs of fish, and they are rich in iron. This part is also very easy to be polluted by harmful substances. If you want to eat, you should also avoid tuna, swordfish and other fish with high mercury content.

Fourth, fish skin: fish skin tastes greasy and is the favorite of many people, but the rumors that fish skin is easily polluted by heavy metals have also worried many people. At present, there is no experiment to show that all fish skins are polluted by heavy metals. In short, fish skin can still be eaten. The key is to choose fish with little pollution, such as small yellow croaker, saury, hairtail and Spanish mackerel.

People's Network-What nutrition does each part of fish have?