(2) Millet is spicy, shallots are cut into sections, and onions are shredded.
(3) The yellow lemon is sliced in half, and the green lemon is cut in half.
(4) Squeeze the juice manually, half a yellow lemon and one green lemon. Finally, pick out the seeds that fall in. If the green lemon is small, you can have two.
(5) Add two spoonfuls of steamed fish and soy sauce, one spoonful of soy sauce, a little cooking wine, some sugar and stir well.
(6) Three slices of ginger, onion and half a slice of yellow lemon.
(7) Stuff ginger, onion and two slices of lemon into the belly of the fish.
(8) Find a clean bag for things, put the fish in, pour the prepared juice, put the remaining lemons in, tighten the bag, let the juice wrap the fish, put it in the refrigerator, turn it over half an hour later, and marinate for another half an hour.
(9) Put the salted fish in a plate, pour out the juice together, sprinkle with millet and onion, sprinkle salt evenly around the plate and on the fish, steam on the pot for 7-8 minutes after the water is boiled, and turn off the fire and steam for 6-7 minutes.
Out of the pot, sprinkle with chopped green onion, and finally pour a clear oil.
2. The method of lemon fish: (1) 1 bass, 2 millet spicy, 2 lemons, 2 coriander, 3 garlic, 4 ginger slices, appropriate amount of fish sauce, 1 teaspoon of sugar, and onion 1 root.
(2) The perch is cleaned and marinated with wine, salt, onion and ginger for 15 minutes or more.
(3) Coriander, garlic, millet spicy, sugar, fish sauce, add a little cold boiled water, break it in a blender, squeeze in one and a half lemons of lemon juice, stir well, and taste the sweet, sour and salty taste to your liking.
(4) Drain the water in the steamer. After the water boils, put the fish in, for about 10 minutes, depending on the size of the fish.
(5) Steamed fish, pour the water from the steamed fish on the plate, pour the sauce on the fish before, and you can eat it beautifully.
3. How to taste lemon fish: (1) snakehead 1300g, 2 lemons, 20g ginger, 20g garlic, 30g millet spicy, onion leaves 10g, eggs 1 each, 5g starch, salt, and white pepper/kloc.
(2) When buying snakehead, ask the store to help cut it, slice it and take it home to clean it.
(3) Wash and cut the millet spicy, peel and wash the garlic and pat it flat, peel and wash the ginger and slice it, and forget to put the onion leaves into the mirror. Wash and tear the onion leaves into shredded onion by hand.
(4) Wash the lemon peel with salt, cut 8 pieces in the middle to remove seeds for later use, and squeeze the remaining lemons into a small bowl for later use.
(5) Put the snakehead in a large bowl, pour in lemon juice, add 1 egg yolk, add appropriate amount of salt, 1g white pepper and 5g starch.
(6) Grasp by hand and marinate for 15 minutes.
(7) Put a proper amount of oil in the pot, add garlic cloves, ginger slices and half of millet and stir-fry until fragrant.
(8) Pour 1500ml water to boil, add lemon slices, and add appropriate amount of salt to mix well.
(9) Add fish heads and bones, cook them, scoop them up and pour them into a big bowl.
(10) Pour the fish fillets and soup into a large bowl with fish heads, sprinkle with white sesame seeds and the remaining millet spicy.
(1 1) Put a proper amount of oil in the pot and heat it to 90%. Pour the hot oil on the millet spicy and fish fillets, and serve with shredded onion.