1 sturgeon

Half green onion

5 slices of ginger

An appropriate amount of pepper

An appropriate amount of oil< /p>

Half a spoonful of soy sauce for steamed fish

Half a spoonful of cooking wine

How to steam sturgeon?

Take a fresh sturgeon , cut a knife at the roots of the gills on both sides, let out blood, and then scrub the black mucus off the body with salt grains. Then use scissors to cut open the abdomen from the anus to remove the internal organs and gills. Remember to tear off the membrane inside the abdomen when removing the internal organs. , wash it with clean water after processing, and finally cut the fish appropriately according to the shape of the steaming plate and cut the fish on the body for later use.

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Put the sturgeon into the plate, add shredded ginger and cooking wine, mix well and marinate for 20 minutes. After marinating, remove the sturgeon. Remove the shredded ginger, pour off the cooking wine from the plate, then wash and drain the fish and put it on the plate for later use.

Boil water in a steamer. After the water boils, put the steaming tray containing the sturgeon into the pot. After the steam is on, steam over high heat for 14 minutes. After turning off the heat, take out the steaming tray and pour out the water inside. Pour steamed fish soy sauce into the plate, spread peppercorns and shredded green onions evenly over the fish, and finally heat a pot of hot oil and pour it on, and serve on the plate.

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1. The sturgeon itself has a fishy smell, but as long as the mucus on the body surface is scraped off, the abdominal membrane is torn off, and it is fully marinated with cooking wine and ginger. There won't be any fishy smell anymore.

2. The fish looks best if it can be kept whole, but if it does not match the steaming plate, it needs to be cut into pieces properly, otherwise it will not be steamed at the back.