Steamed fish (microwave version): Sea fish \x0d\ long weekend, went fishing with a few friends. The wind and waves were strong, and several people got seasick, so the harvest was not as big as the previous two times \x0d\ and there was a big one, which seemed to be called RED SNAPER. I looked it up on the Internet and it was (red) snapper in Chinese. \ x0d \ x0d \ This steamed fish was learned from a Shanghai MM many years ago. Typical lazy version! Briefly, it's a reference for kitchen friends who can't cook fish dishes than I can. \x0d\ \x0d\ main ingredient \x0d\ used a RED SNAPER \x0d\ \x0d\ seasoning \x0d\ cooking wine, soy sauce, vinegar, salt, sugar, ginger, onion \ x0d \ \ practice \ x0d \/kl. Put a piece of ginger in each hole, put it in a suitable plate (microwave oven can be used), pour one tablespoon of cooking wine and two tablespoons of oil on the fish, and cover it with plastic wrap (leave some seams for air). My fish weighs about a pound and has been steamed for 8 minutes. You have to increase or decrease the time according to the size of the fish and the power of your microwave oven. \x0d\ \x0d\ 2. While steaming fish in the microwave oven, add oil to the wok, stir-fry ginger and shredded onion for a few times, cook two tablespoons of cooking wine, and then add one tablespoon of vinegar (I read popular science books when I was a child, remember to read that adding vinegar after cooking wine will make the dishes very fragrant. Because ethanol in wine reacts with acetic acid in vinegar at high temperature, ethyl acetate is produced. The latter is the source of the fragrance-please ask Director DIN to correct it if there is any mistake in memory). Then add soy sauce, salt, sugar and other seasonings, and taste while adding until you are satisfied. \x0d\ \x0d\ 3. Steamed fish, if there is juice, also pour the sauce in the wok and cook it slightly, and pour it on the fish. \x0d\x0d\ Steamed fish (microwave oven) \ x0d \ Ingredients: \ x0d \ Seasoning: fish 1 strip (300-400g), onion 1 tree, and 3 pieces of ginger. Seasoning: 75g of cooking wine, 50g of light soy sauce, 0/5g of white pepper/kloc-,0/5g of salt/kloc-,0/5g of sugar/kloc-,50g of oil and a little coriander. \x0d\\x0d\ Features: \x0d\\x0d\ Cuisine: microwave oven \ x0d \ x0d \ Operation: \x0d\ 1. Scrape the scales, remove the internal organs, clean them, dry them, and cut the sides of the fish with a knife at 3 degrees respectively. \x0d\ 2. Take half an onion, divide everything into two, pat it, and cut the remaining half into grains. \x0d\ 3. Put the two chopped shallots in a heat-resistant container and put the ginger slices. Then, put fish on it. Put the mixed seasoning on the fish, add 2 tablespoons of water, cover it with a heat-resistant cover (or cover it with plastic wrap), \x0d\ 4. Move the fish to a tea tray, then add oil 1 tablespoon to the steamed fish juice, and pour the juice evenly on the fish. Finally, sprinkle with onion and coriander.