01 clean

Wash pomfret, remove the gills, throw open the fish belly, remove the viscera, the fish belly of the residual blood and black membrane are clean, in short, inside and outside are washed clean!

02 knife

Washed pomfret on both sides of the knife, be sure to pay attention to the strength, do not cut off Oh, only need to cut outlets on the fish, so that it is convenient to marinate, will be more flavorful.

03 marinade

Put the pomfret into the plate, pour the right amount of yellow wine and cooking wine (how much according to the size of the fish to control) add the right amount of salt, evenly coated in the body of the fish, give the fish a 360-degree full massage, will be marinated for 30 minutes (marinade is to make the fish meat tight and elastic secret)

04 ingredients

Waiting for the fish to be marinated, we have enough time to prepare the ingredients, wash the green onion and ginger, slice the ginger and cut the green onion into pieces and set aside, the main role of ginger and green onion in cooking is to remove the fishy seasoning.

05 Seasoning

30 minutes later we cleaned marinated pomfret, and then re-pour the yellow wine and cooking wine, a little salt, the prepared ginger slices and scallion segments yards on the fish, and finally add less than olive oil.

06 Cooking and steaming

After that, put the pomfret into the steamer on the upper level, modulation temperature 100 degrees Celsius, cooking and steaming for 20 minutes can be out of the pot, if there is no steamer, can be placed in a pot drawer, large fire boil to small fire to steam to the same 20 minutes can be.

07 flavor

20 minutes later, the kitchen has been fragrant, the fish on the ginger and green onion clip out, sprinkled with green onion garnish, add the appropriate amount of steamed fish soy sauce, delicious out of the pot!