Steamed fish is as follows:

Step 1

The fish is packed, the black membrane in the belly should be torn off, and the fishy threads should be picked out, and the fish's back is scratched on both sides with a few cuts, and the fish is brushed with a layer of cooking oil on both sides, and then a layer of white wine

Step 2

Prepare the shredded ginger, shredded scallions, and shredded red chili peppers

Step 3

Place the shredded ginger and shredded scallions all over the fish body. ginger and green onion all over the fish body, while the plate is covered with ginger slices and green onion segments

Step 4

Whisk the appropriate amount of soy sauce, vinegar, cooking oil and cooking oil in a bowl, and set aside

Step 5

The pot of water is boiled, and the fish is placed in the pot, timing for eight minutes, and then not lift the lid of the pot and then false steaming for another five to eight minutes

Step 6

Steamed Step 6

Take out the fish, pick up the ginger and green onion

Step 7

Replace new ginger, green onion and chili pepper on the surface of the fish, and pour the sauce on the fish

Step 8

Appropriate amount of vegetable oil to a very high heat, turn off the heat and pour the hot oil directly on the fish and green onion, ginger and chili pepper, finished, serve

Tips for steaming fish

Note: Special tips: 1. If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also set up two chopsticks under the fish body to make the fish leave the bottom of the plate, so that the body of the fish is full of heat and quickly cooked; you can also stand up the fish to steam, with a section of scallions to prop open up the fish belly, so that the fish stands smoothly, at the same time, on both sides of the body of the fish, each with a word cut knife, and each knife in the gap between the slices of ginger, remember that. Don't forget to steam. 2. If you want to make the flavor of the fish less raw and more soft, you can put soy sauce, vinegar and a little bit of oil in a small bowl, with the fish to steam, to be steamed with the fish and fish with the pot, poured on the fish body can be. 3. Steamed fish cooking is also a learning process, from the selection of fish to ingredients, from the plate to the pot, from the fire to the false steaming, each step has to pay attention. Of course, the flavor can be adjusted according to their own preferences, but the fire and virtual steam is steamed fish "fresh" basic guarantee.