Ingredients

Seabass? One piece of pho

Scallion? One piece of food

Ginger? One piece of similar food

Cooking oil? Moderate amount

Steamed fish soy sauce? Moderate amount

Wine? Moderate amount

Steamed sea fish practice

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1. Fish scraping scales to remove the chamber to remove the gills and wash, especially in the stomach of the black membrane, be sure to tear off the wash.

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2. The cleaned fish to control the water, both sides of the cut flower knife, smeared with cooking wine, inside and outside.

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3. Slice ginger, and stuff a slice of ginger at each flower knife.

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4. Shredded green onion and ginger, stuffed into the fish belly.

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5. Add water to the pan, add the fish plate, turn on high heat and steam for 10 minutes after the water boils.

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6. Turn off the heat and do not open the lid, smothered for five minutes, out of the fish plate, the plate of soup pour off. Inside the onion and ginger picked out not to, re-cut shredded green onion sprinkled on the fish.

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7. Re-sit the pot to heat, pour in a moderate amount of cooking oil, when the oil is hot, pour in the soy sauce, add a small amount of water, while burning with chopsticks to stir. The soup can be slightly boiled.

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8. Pour the boiled soup over the shredded green onion on the fish body. Eat it while it's hot!