Ingredients: Duobao fish: 1 kg, large and small, Beijing onion: 1 root chives: a handful of ginger slices: 6 pieces of steamed fish drum oil: oil amount: two spoonfuls.

Steps:

1

A treasure fish, cleaning gills and stomach; Rinse under clear water and pull a few knives diagonally on your stomach;

2

Wipe the inside and outside of the fish evenly with salt and cooking wine, and marinate for ten minutes to taste;

three

Boil the water in the pot, then put the fish on the steaming rack, slice the ginger and onion and steam for 8 minutes. It means that the fish can be easily punctured with chopsticks at once, which means that the heat is just right (don't steam the ginger onion); Key points: drain the steamed fish after steaming.

four

Slice shallots and shallots, and code them on fish (red pepper shreds can also be added for color enhancement). Add an appropriate amount of oil to the pot, heat it and pour it on the shredded onion;

five

After burning the oil, take advantage of the hot pot, pour in the steamed fish tube oil and the right amount of water to heat it, and pour out the juice along the edge of the plate!