Now I will introduce to you a simple method of steaming mandarin fish.

Ingredients: 1.5 pounds of seasoned fish, onions, ginger, garlic sprouts, pepper, rice wine, condiments

First, clean the mandarin fish, and the black layer in the fish’s belly must be cleaned up. A diagonal opening is provided on the body for later use. 1.5 pounds is the most suitable because it is neither too big nor too small. (Because the mandarin fish itself is relatively thin, there is no need to marinate it with salt in advance)

Second, put the green onion and ginger slices on the mandarin fish.

Third, put the peppercorns into the belly of the fish to make it more delicious. Here's a close-up.

Fourth, pour a small amount of ginger cooking wine on the fish. Marinate for ten minutes. (Doing this can remove the fishy smell from the fish.)

Fifth, add water to the pot to heat, and place the mandarin fish on the leaking steam curtain. (You cannot steam it on a plate. This is also a way to remove the fishy smell.)

Sixth, put the fish in a pot of boiling water, cover the pot, and steam for about ten minutes. (The steaming time depends on the size of the fish.)

Seventh, stir-fry the chili and yellow garlic in the pot until they are fragrant.

Eighth, pour the hot black bean steamed fish ingredients over the steamed mandarin fish, and spread the stir-fried garlic and chili directly on the fish. (Steamed fish with black bean sauce must be hot)

Finally, garnish with coriander, and a complete steamed mandarin fish is ready.

I think steamed fish is the best, because it can preserve the original flavor of the fish to the greatest extent.