Material: a mandarin fish.

Accessories: onion and ginger.

Seasoning: 4 tbsp steamed fish, soy sauce.

Production method:

1. The scales, gills and internal organs of Siniperca chuatsi were removed and cleaned.

2. Make a deep cut on each side of the fish's back.

3. Put onion and ginger slices in the fish body and belly, put two chopsticks on the plate and put the fish on the chopsticks.

4. Boil the water, then put the fish dish into the pot, cover the pot and steam for 5-7 minutes.

Steaming fish will precipitate a lot of soup in fish dishes, so throw out the soup.

6. Cut onion and ginger into filaments for later use.

7. Spread shredded onion and ginger on the steamed fish.

8. When the oil burns to smoke, pour the hot oil on the shredded onion and ginger, and then pour in the steamed fish and soy sauce.

Tips for cooking fresh and delicious steamed fish;

Fish must be fresh. Steamed fish made of fresh fish is fresh and tender.

2. Be sure to clean it up. Fish gills, fish viscera, etc. Must be removed, the membrane in the fish belly should be removed, and the blood should be cleaned to effectively remove the fishy smell.

3. Cut a knife on the fish's back or body. It can be steamed in a short time to ensure the freshness of fish.

Fish should be put on chopsticks. Don't put the fish directly on the plate, but use chopsticks to clamp it on the plate, so that the fish can be fully heated up and down, and it can also ensure that the fish is steamed in a short time and the fish is fresh and tender.

5. Steamed fish must be cooked before entering the pot, so that the steamed fish is tender.

6. According to the size of the fish, the time for steaming the fish ranges from 5 minutes to 7 minutes. Don't take more than 7 minutes, the fish will be steamed and the taste will not be fresh enough.

7. Steamed fish soup must be poured out, otherwise the finished product will have a strong taste.