This is a fish with horse friends. Its front fin also has whiskers. If you can't see it clearly from this angle, you can see it clearly in the next step.

2

Remove the scales, gills and internal organs from the fish. You can see clearly that there are "whiskers" at this angle. Pay attention to the blood pulp in the fish spine and be sure to remove it.

three

Cut the envelope of blood pulp with the tip of a knife and rinse it with water.

four

First, cut straight into the fish's spine, and then cross-cut with a flat knife, and gouge out three flower knives on the fish.

five

Sprinkle with salt, evenly spread the whole fish, and let it stand for 15 minutes to let the fishy mucus ooze from the fish.

six

Wipe the mucus off the fish with a clean towel. Spare.

seven

As shown in the picture, the fire boils the water. After the water boils, hold the fish head with your hands and let each side of the fish soak in boiling water for 3 seconds! Then pick it up quickly and go to the next step.

eight

Put the fish in a sink with enough water to cool it.

nine

Absorb the supercooled Ma You with a towel, and then put the fish on the fish dish with chopsticks. As shown in the figure.

10

After the fish is processed, it is time to make soy sauce, ginger and onion water: put shredded pepper, ginger, onion, lobster sauce and sugar into a seasoning bowl.

1 1

Pour in cooking wine.

12

Grab the marinade in the bowl, grab the juice from shredded ginger, shredded pepper and scallion, smash the lobster sauce and pour in the pepper.

13

Then pour it into the head and mix well to get the marinade of steamed fish.

14

First grab the marinade in step 13 and spread it on the fish, and then sprinkle the rest marinade evenly on it.

15

Boil the pot with high fire. After the water boils, put the fish in the pot and steam it for 7 minutes, and then take it out.

16

After taking out the pot, remove the chopsticks that set up the fish, let the fish fall into the fish dish, and arrange it a little.