A flounder

A handful of salt

An onion

Jiangyikuai

Small cup of steamed fish sauce.

Two spoonfuls of rapeseed oil

Step 1

Clean the fish, scales, cheeks and stomach. Thick fish, cut three times on the side.

Second step

Sprinkle salt on the palm of your hand and rub it on the fish. Put fish, put shredded onion and ginger on fish and plates. Then pour in steamed fish and soy sauce.

Third step

After the steamer is started, put the fish in for steaming, with a thicker eight points and a thinner six or seven points. Then out of the pot.

Fourth step

Dump the steamed fish and soy sauce, and remove the shredded onion and ginger. Then pour a spoonful of hot oil.

skill

The most important thing about steamed fish is the heat, so you must not pass it. You must put the fish after SAIC.