Pacific red fish is good, low temperature and deep sea, natural and wild. Red fish has thick, tough and tender meat, less prickly juice, delicious taste, bright color, good appearance and taste. According to the determination, its protein content is higher than that of large yellow croaker, but its fat content is low, which belongs to the first-class health care seafood treasure.

If cooking, you can choose steaming, which can keep the freshness of fish very well.

1, the red fish is eviscerated, washed and put into a basin to enlarge; Shred green pepper, onion and ginger for later use;

2, red fish pour rice wine, put some onions and ginger on the fish for 20 minutes;

3. After pickling, steam in a pot for15min; After taking it out, pour out the soup and take out the onion and ginger;

4. Shred green and red peppers and put them on the fish, and put the other part of onions and ginger on the fish, and pour in steamed fish soy sauce for later use;

5, medium fire, pour vegetable oil into the wok, pour the oil on the fish after boiling, and smell it.