1. Take out the belly of Balang fish, wash it, control the moisture, and slice ginger.

2. Add water to the pot, add ginger slices and steam the rack.

3. Apply cooking oil to the steamer to prevent it from sticking.

4. Boil the water in the pot. Put the pickled Balaam fish in a steamer and put the remaining ginger slices on it.

5. Add the lid and steam for 4 minutes, and turn off the fire for 3 minutes.

6. Take out the steamer, tilt it slightly, and pour out the water in the fish belly.

7. Let it cool, move it into a plate, cover it with plastic wrap, and put it in the refrigerator before eating. The fish is tight and sweet.

8. manufactured goods

9. Finished product

skill

Wash the Balaam fish, marinate it with salt for a while, and then steam it in a pot. After steaming, take out the steamer and pour out the soup to cool. Transfer to a plate, cover with plastic wrap, and refrigerate before eating. The fish is firm and sweet. The steamer should be coated with cooking oil to prevent it from sticking.