No matter what kind of fish it is, my mother taught me to wash the fish first, and then scrape the scales when I buy it back. Then I pour a spoonful of wine (low-alcohol white wine or rice wine) first, so that both sides of the fish are stained with wine. You don't need to put salt on the fish. When you cook it, cut shredded ginger and scallions and put them on the fish. Then this must be put, that is, fermented soya beans. After all the wine is added, then.

The other is to clean the fish, choose a small pot, put the fish in it, add some shredded ginger, then add two small cups of wine, and then add water to cover the fish. Then add the seasoning, and cook it directly with fire. During the cooking process, use medium fire. Remember to turn the fish over. Don't open the lid after turning over. Don't open the lid before cooking. !

Why did I say that I wanted to clean up the fish? First of all, the fish I bought from the fishmonger was not clean, although it was treated, so when I came back, I must clean up the scales myself with a knife, and then the internal organs in the fish belly must be cleaned up absolutely. First, it is hygienic, but it doesn't taste fishy. Marine fish will taste fishy when doing this, but freshwater fish will not!

In addition, some fish are delicious when fried. I don't advocate putting peppers, peppers and the like on a fish.

The fish itself is very fresh and tender, which destroys the taste. Either fry it or steam it, as simple as that.