1, wash a pomfret fish, use kitchen paper to absorb the water, make cross cuts on both sides of the fish body, smear a little salt, drizzle with cooking wine, marinate for fifteen minutes. Shredded green onion and ginger into the fish head, so that the steamed fish head has no fishy flavor.

2, prepare a deep plate, shredded ginger into the bottom of the plate, pomfret on the plate, fish body front on the white onion. Pat the Yangjiang black beans and sprinkle them on the fish.

3, large fire boil, put the fish plate, cover the pot with a lid and steam for about ten minutes. Cooked or not, with a toothpick to try to know.

4. Steam well after the plate of soup pouring, soup has a very heavy fishy flavor, and then add the taste of fresh soy sauce, like to eat spicy friends can be sprinkled with red pepper.

5. Simmer a spoonful of hot oil and drizzle it over the fish, which is even more flavorful, plus the edamame for extra flavor.

Materials: pomfret moderate amount, Yangjiang tempeh moderate amount, ginger and green onion moderate amount, 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of hot oil

Practice: 1, the pomfret head of the processed pomfret head chopped in half, the body of the fish cut into thick slices, and then rinsed clean, with kitchen paper to absorb the water, the white onion and ginger finely chopped, put in the head of the fish, drizzled into the cooking wine, into the small amount of salt to scratch well. Marinate for 15 minutes. This step is a must, if not the steamed fish head is going to have a fishy flavor.

2, find a deeper plate, because the steamed fish head will have a lot of water, will be marinated fish yards in the plate, the fish below I will also put a few slices of ginger, fish head can be placed on the bottom.

3, sprinkle patted bad yangjiang edamame, and then lay ginger, ready to steam the fish; first boil the water, and then put the fish plate, cover the lid and steam on high heat for about 10 minutes. The length of the steaming time should be adjusted appropriately according to the size of the fish you buy. You can insert a toothpick into the thickest part of the back of the fish and easily pass through it on behalf of cooked.

4, after steaming the plate will be steamed out of the soup pouring, this is very important, the soup is very fishy, re-dripping the steamed fish soy sauce, sprinkled with shredded ginger (like a little spicy you can put some millet pepper), and then burn a large spoon of hot oil to pour in on the line. The hot oil makes the fish more flavorful, and the shredded green onions are especially tasty after being scalded by the oil.

1, tempeh and soy sauce are salty, marinated fish salt should be less or not put, to prevent too salty.

2, steamed fish should not be too long, you can pass a toothpick to check whether it is cooked, so as to ensure that the fish is tender.

3, some people will pour soy sauce directly, in fact, when steaming fish, soy sauce and soy sauce is still a gap, use soy sauce is better.