Ingredients: one crucian carp or perch, salt, salad oil, cooking wine, ginger, onion, steamed fish sauce with Lee Kum Kee lobster sauce!

It is best to buy a crucian carp (shampoo fish) or perch, not too big fish, afraid of steaming, it is best to have fresh live fish! Remove scales, viscera and gills, and make three incisions on each side of the fish's back. Wash and drain the water after completion.

Slice some ginger, wash the shallots and tie them into knots, and cut some into chopped green onions for later use.

Sprinkle salt evenly on the fish's body and stomach, and drop some cooking wine into the stomach. I also sprinkled some pepper chicken essence and stuffed the prepared shredded ginger and onion into my stomach. Well, put the fish in a special steamer for microwave oven, and then put it in the microwave oven for 5 minutes. Ok (but it seems that the power of the microwave oven is different and the size of the fish is different. I used it for 7 minutes by myself, and my parents used it for 10 minutes. In short, it was taken out after it stopped, mainly to see the fish's eyeballs, which turned white and protruded! If the temperature is a little lower, put it in the microwave for a few minutes, anyway, the time is from 5- 12 minutes, that's enough)

Don't be busy. The important step is to move the steamed fish to the plate, pour Lee Kum Kee steamed fish soy sauce and lobster sauce on your body (I have tried the best brand, the price is 7.8 yuan), put the salad oil on the fire until it is 7% cooked (slightly smoky), and immediately pour it on the fish on the plate from beginning to end, only to listen, hehe, and finally sprinkle chopped green onion on the table.

Steamed fish in microwave oven is not as delicious as steamed fish in water, but it is faster. The simple method is:

1. Wash the fish with clean water, such as descaling and eviscerating. If the fish is large (more than one kilogram), draw a few diagonal lines on both sides of the fish.

The knife flower (not too deep) does not cut through the fish belly, and the fish belly is not good-looking;

2, two or three onions at the bottom, fish on it (can be taken away when eating);

3. Marinate the fish with seasonings such as salt, wine, sugar, soy sauce or oyster sauce, and sprinkle some ingredients such as shredded ginger and shredded mushrooms;

4. Pack the fish in a sealed container to avoid water evaporation. Vegetables can be put in special fresh-keeping bags, and the water will not taste good when it evaporates.

5, a pound of fish generally takes 4-5 minutes, it is not advisable to steam too much, otherwise it is not delicious. If the scheduled time is not ripe, it is better to steam it once, which depends on your flexibility, because the power of the furnace and the size and thickness of the fish are different.