Steamed fish is one of the most common home-cooked dishes. Steamed fish is a series of steamed vegetables with delicious taste and high nutritional value. The main ingredients are all kinds of fish. Steamed fish has a complete fish shape, soft and tender fish, fresh and delicious, and mellow soup. According to different kinds of fish, the nutritional value is different. Detailed steamed fish practices are as follows:

Material: one silver carp (1 kg 2 is the best)

Accessories: onion, ginger, coriander, cooking wine, salt, soy sauce, delicious, white pepper, sugar and oil.

The steps are as follows:

1. Cut the washed silver carp obliquely into flower knives on both sides (3 knives on each side is enough), and cut a knife edge as deep as the fish bone along the back of the fish;

2. Rub salt and cooking wine on the fish, put onions and ginger in each flower knife edge (one flower knife edge holds one kind), put onions (large sections) in the fish belly, and put ginger slices on the back;

3. Steam in the pot 15 minutes. When the fish is placed on the fish plate, set it with two chopsticks (to prevent the fish from sticking to the fish plate and soak the fish in the steamed soup). After steaming, pinch all the seasonings out of the soup (this soup will have a strong fishy smell) and throw it away.

Preparation of sauce:

1. Pour soy sauce, Meiji and cooking wine into the pot, add shredded onion and ginger (the length of shredded onion is 2 inches, and the length of Jiang Ye is as long as possible), heat over low heat, and add a little sugar and a little white pepper;

The taste of this fruit juice can be slightly adjusted by yourself. Pour the prepared sauce into the fish dish, and put some raw shredded onion and coriander (2 inches long) on the fish. At this time, a small amount of oil is heated in a pot, and the boiled oil is evenly sprinkled on the fish, onion and coriander with a spoon to serve.