One stick of osmanthus fish (600g), salt, onion, ginger, cooking wine, steamed fish black soybean oil and salad oil.

step

1, the blood of osmanthus fish is washed with tap water, and two knives are cut on both sides of the fish body to facilitate pickling and savoring;

2. Put ginger slices in the incisions on both sides of the fish, put a piece of ginger in the belly of the fish, then sprinkle a little salt and cooking wine on the fish and marinate for 20 minutes;

3. Boil the pot with boiling water, add the fish, cover the pot, and steam for 8 minutes (if you are not sure whether the fish is cooked or not, you can stick chopsticks on the fish and easily pass through it);

4. Cut some chopped green onion and parsley when steaming fish;

5. Take out the steamed fish, remove the ginger slices, drizzle with soy sauce, and sprinkle with shredded onion and coriander;

6. Pour the right amount of salad oil into the pot, bring it to a boil, and pour it on the fish while it is hot. After completing the above steps, a delicious steamed osmanthus fish is finished. Come and have a try!

1, steamed osmanthus fish, the most important thing is to control the heat of the fish, not too long nor too little. But it depends on experience to judge.

2. After completion, make shredded ginger and soy sauce, and add hot oil.