1. pincer fish (a kind of catfish, some places directly called catfish) after clean fish cut flower knife (boss help me cut), repeatedly rinse the surface, abdominal cavity and mouth and cheeks, blood stains, impurities, black film and all you think strange things do not (I do not understand where is the source of fishy gas, see all the dubious things are discarded is a more prudent method);

2. clean up the After clean and dry with kitchen paper to dry the water, in the surface of the fish and the inner chamber of a thin layer of salt;

3. The bottom of the plate pad some ginger, fish thin, or not good to stand up, lying on its side in the ginger, my pincer fish size, and thick meat, I inserted a couple of sections of green onion in the belly of the fish, open the stand on the plate;

4. Fish and then spread all over the body of the shredded green onion, the fish can be incision place stuffed some ginger or ginger, all dealt with can be put aside to marinate for a few moments, the pot began to boil a pot of boiling water;

5. After the water boils, with a clip fish plate tool to marinate the fish end on the steam rack, cover to keep a large fire steam;

6. If there is a black bean sauce can be adjusted and the fish plate with the pan into the pot to steam, there is no you can also be like me this additionally modulate a pouring sauce: the material is onion ginger millet chili and a small amount of rock sugar and salt, vinegar, yellow wine plus soy sauce (I put home soy sauce, soy sauce, head pumping, soy sauce, oyster sauce all put a little bit, you can only put soy sauce);

7. pouring sauce in addition to some additional preparation of green onion and ginger (you can also add green and red pepper) and cilantro and celery leaves;

8. generally about a catty fish, such as pompanos and so on, high-flame steaming for six or seven or eight minutes first, after turning off the fire without opening the lid is known as the first, and the second is not open the lid. After the fire does not open the lid is the so-called virtual steam 5-8 minutes, I have two pounds of this fish, and the meat is particularly thick, the store said to steam for 20 minutes, I'm afraid that it is too old, steamed for 15 minutes, and then virtual steam 7-8 minutes. Another tuning pouring sauce can be in the off-fire virtual steam when all the materials on a small fire boil;

9. virtual steam time is also up to open the lid, with a tool to the fish plate clip out, pour off the bottom of the plate of water and steam over the onion and ginger (some fish must be poured out of the bottom of the plate of the water, or else it will be fishy, and some fish do not seem to have to, I will not be able to distinguish between them, so it is still all to be poured out), in the surface of the fish drizzled with a just tuned up! Seasoning sauce;

10. again on the surface of the fish code on the shredded green onions and ginger, cilantro, celery leaves, like can also add shredded green and red peppers;

11. pot or directly with a large spoon to heat a small portion of the oil, oil is hot immediately poured on the surface of the fish spices to hear the crackling sound for good. At this point, a delicious steamed fish is all done!

Please