Ingredients: fresh yellow croaker 1, steamed fish soy sauce 40g, yellow rice wine with a little chives 5, and vegetable oil 20g.

Exercise:

1. Scrape the scales of Pseudosciaena crocea, remove gills, viscera and abdominal black membrane, and clean it.

2. Use a sharp knife to obliquely pull 3 knives on both sides of the fish; Oblique cutting can increase the contact area between fish and seasoning, and also reduce the thickness of fish, making it easier to mature.

3. Slice the ginger, and the width is similar to the knife edge on the fish.

4. Put a piece of ginger on each knife edge, a few pieces of fish belly and gills respectively, sprinkle a little yellow wine on the surface and belly, and marinate for 10 minute.

5. Steamed fish now! The steamer I used, without preheating, directly sent the fish in, 100 degree steaming 13 minutes; If you use an ordinary steamer, you should also put cold water into the steamer. Steam 10- 15 minutes after the fire, and adjust the time according to the size of the fish.

6. Pour out the fish soup after cooking, sprinkle with a handful of chopped leek and shredded ginger, pour hot oil, and then pour the steamed fish soy sauce into the plate along with the fish, and you can eat!

7. Steamed yellow croaker, white, fragrant and tender!

Tip:

1, whether it is a steamer or a steamer, yellow croaker should pour out the steamed soup, so as to remove the fishy smell. Only when the hot oil and steamed fish soy sauce are soaked, the fish will be fragrant.

2、? It is the finishing touch to pour hot oil on shredded chives and shredded ginger, which can stimulate their aroma and soak them in fish through oil. If you only eat steamed fish without oil, the step of hot oil can be omitted.