Practice steps:
Step 1, ingredients collection.
Step 2, the basic treatment of yellow croaker is thoroughly done, the black membrane in the abdomen is cleaned, the bones and muscles in the throat are cleaned, the blood attached to the bones is cleaned, cleaned and drained. Make three cuts on both sides of the fish body to facilitate the taste, smear the fish body with cooking wine, put shredded ginger in the opening, put the onion on it, stuff the shredded ginger in the fish belly and marinate for 20 minutes.
Step 3: Cut the green onions into sections, put them on a plate vertically, spread shredded ginger on the bottom of the plate, put the fish on it, and put shredded ginger on it. It is best to use stainless steel plates for steaming fish, which has faster heat conduction and better effect than ceramics. Because the steamed fish water is particularly fishy, even if the water is poured out, it is recommended to steam and change the plates.
Step 4, after the steamer is started, put the plate in, and put it together with the steamed fish soy sauce. The steamed fish soy sauce is more delicious when poured on the fish. Steam for 6 minutes, and steam over low heat for 2 minutes.
Step 5: Shred green and red peppers, shallots and scallions.
Step 6, time is up, take out the plate and pour out the steamed fish water (important! Steamed fish water is especially fishy) Pick up shredded ginger, pour in steamed fish soy sauce, put shredded green pepper and shredded green onion, heat the oil in a wok, and pour the smoky one evenly on the fish. Pull, pull, and the flavor of chives is stimulated. The meat is tender and delicious. Let's go.