2. Accessories: steamed fish and soy sauce, salt, white wine and pickled peppers.

3, the weight of the fish is controlled at about 600 grams. The volume of this size, placed in a fish dish, looks beautiful, and the temperature of raw and cooked is easy to grasp; After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is enough), and then dip it in a little white wine.

4. Prepare meat, onions, ginger and mushrooms.

5. Chop the prepared meat, onion, ginger and mushrooms.

6. Mix minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and minced mushrooms.

7. Putting the meat stuffing into the fish's stomach can not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.

8. Take a large piece of old ginger, take the longest section and cut it into uniform and beautiful slender silk. Cut the green onion in the middle (the unclear part is as long as ginger), spread it on a fish plate, and then sprinkle some green onion and ginger on the fish.

9. Be sure to put the fish in the pot after the boiler boils (never steam the fish in cold water. The secret of many steamed vegetables is to boil water and steam it in a pot. Steam for 6-7 minutes and then turn off the heat.

10 After turning off the fire, don't open the pot cover, and don't take the fish out of the pot. Use the residual temperature in the pot to "steam" for 5-8 minutes, then take it out of the pot immediately, and then spray the prepared seasoning (soy sauce, vinegar, little or no salt) on the fish, so that monosodium glutamate will not be put.

1 1. Sprinkle minced onion and garlic on the fish, put oil in the pan, saute pepper and add pickled pepper. Fill the red oil and pour the hot oil on the fish.