1. Material: five slices of ginger, appropriate amount of salt, appropriate amount of Aral Sea, appropriate amount of crab leg mushroom, 2g of rice miso, about 500g of fish, a little white pepper noodles, a little olive oil, a little cooking wine, a little corn starch, a little lard, clean water 1500g, and a little chopped green onion.

2. Prepare a boiler.

3. Choose a fish with less thorns, more meat and less fishy smell, about 500g, and let the fishmonger cut the slices.

4. Add a little corn starch, pepper noodles, cooking wine and olive oil to the fish fillet, mix well with a few slices of ginger and marinate for a while.

5. Wash the marinated kelp, boil it in boiling water for a few minutes to remove excess salt, then remove it and drain it.

6. Wash and drain the crab claw mushroom, tear it off by hand and spread it on the bottom of the steamer.

7. Cover the stainless steel bottom pot with a silicone ring, and fill it with a small pot of water. You can boil the water without a cover.

8. Put the salted fish on the crab leg mushroom.

9. Put the processed kelp on the fish fillets after proper shaping. Add water 1500g.

10, put the steamer on the bottom pot, cover it after the steam emerges from the air outlet, and steam for 15 minutes. Add rice miso and lard to the soup before turning off the fire, and add salt according to personal taste. Don't put your hand on the outlet hole of the steam pot when putting the seasoning. The steam is very hot, pay attention to safety.

1 1, the fish in the steamer is steamed, sprinkled with chopped green onion, and the fragrance is overflowing.