Oriental grouper 1 strip
Oyster oil 25g
Soy sauce15g
30g shredded onion
Ginger10g
A little old rice wine
Proper amount of salt
Half a spoonful of lobster sauce.
Methods/steps
1
Thaw the eastern spotted fish first, then scrape off the scales, clean up the internal organs, and then clean it.
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2
Cut 4 knives diagonally on both sides of the fish body.
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three
Rub salt on the fish where it is cut.
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four
Then wipe the fish with old yellow wine to remove the fishy smell.
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five
Cut the scallion into sections and slice the ginger for later use.
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six
Then put the ginger and onion into the fish's stomach.
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seven
Then wrap it in plastic wrap and leave it for more than 30 minutes.
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eight
Put 25 grams of oyster sauce, light soy sauce and half a spoonful of lobster sauce into a bowl, then mix well.
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Then shred the scallion and ginger.
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Then remove the plastic wrap wrapped with fish.
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Put shredded onion and ginger on the fish, and then put it in a boiling water pot to rack it.
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Steam over high fire for 15 minutes.
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Take out the whole plate of fish and remove the onion and ginger from the fish.
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Pour the soup from the fish dish into the empty bowl.
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Then pour the soup into the juice mixing bowl.
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Stir well and set aside.
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Put the prepared soup into the wok, and turn off the heat.
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Pour the juice on the fish.
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