Materials

Wuchang fish about 800 grams, shredded green onion, ginger and red pepper

Method

1. Rinse the fish with scales, gills and internal organs clean, make a cut one centimeter away from the fish head, and gently pull out the fishy line inside, making sure to cover both sides

2. Make a few cuts on both sides, and wipe Add salt and cooking wine, and also apply it to the belly of the fish, and marinate for about 10 minutes

3. Sprinkle some green onion and ginger slices on the bottom of the plate, put the fish into the plate, and put it in the belly and on the fish body. Sprinkle all with shredded green onions and ginger

4. Put an appropriate amount of water in the steamer, bring it to a boil, put the fish into the pot and steam for 7-8 minutes, then turn off the heat and steam for another 2-3 minutes

5. Take out the fish, remove the shredded onion and ginger, take another plate and put the fish in it, and sprinkle the fish with newly cut shredded onion, ginger and red pepper

6 .Pour a little oil into the wok and heat it up. Pour the steamed fish juice from the steamed fish tray into the pan, then add an appropriate amount of steamed fish soy sauce. After it boils, pour it evenly over the fish.