Induction cooker has a steaming function can be timed for ten minutes, time to automatically shut down, the fish is steamed. (Remember not more than ten minutes, long time affects the taste). In addition, if the induction cooker does not have the function of steaming you need to master the fire, the first 1200W steam five minutes, and then the power down to 600W steam three minutes, and then 200W steam two minutes on the completion of the.

Preparation materials: 1 fish, scallion 1, ginger, garlic

Production steps:

1, prepare ingredients, fish, ginger, scallion, garlic, red pepper.

2, clean the fish, inside the fish belly stuffed with onion, ginger and garlic.

3, onion, ginger and garlic cut into sections.

4, pot of water to boil over high heat and steam for 8 minutes.

5, steamed fish inside the juice to pour.

6, in the fish on the ginger and red pepper shredded and scallion, cilantro, and then drizzle the fish with appropriate amount of soy sauce, do not put salt, soy sauce itself with salty.

7, hot pot of oil on high heat and smoke poured on the fish can be. Pouring oil this link is very important, be sure to put the oil burning hot smoke, visual inspection of green smoke constantly. Pour it on the squeak only enough flavor.

8, finished picture.