1. It is better to choose carp or tilapia as the fish! I was late this time and only the perch is left, so just use it! I feel that steamed fish doesn't have much to be illustrated.
2. It is better to choose carp or tilapia as the fish! I was late this time and only the perch is left, so just use it! I feel that steamed fish doesn't have much to be illustrated.
3. It is better to choose carp or tilapia as the fish! I was late this time and only the perch is left, so just use it! I feel that steamed fish doesn't have much to be illustrated.
4. It is better to choose carp or tilapia as the fish! I was late this time and only the perch is left, so just use it! I feel that steamed fish doesn't have much to be illustrated.
5. After marinating for 20 minutes, take the fish out and wipe the body clean and then rub the inside and outside of the fish with salt.
6. Then use kitchen paper to pick up the fish's tail, (I used up the paper when I ran out of kitchen paper)
7. Around
8. After the oil is hot, hold the tail of the fish in your left hand and don’t put it in the pot. Take a spoon and hold the fish in your left hand. Use a spoon to pour the hot oil on the fish until the two sides are golden. Spare!
9. Leave the bottom oil in the pot, add green onion, ginger, garlic and chili
10. Stir-fry until fragrant and put it in
11. Take a clean bowl of seasoning sauce, about 2 spoons of dark soy sauce, 2 spoons of light soy sauce, half a spoon of vinegar, and 2 spoons of cooking wine
12. Add salt according to your taste, and 2-3 spoons of sugar. Finally add half a bowl of warm water, stir well and pour it into the pot.
13. After the sauce is boiled, add warm water to the fish. When the water is boiled, cook on a low heat for 20 or a little longer. Be careful not to boil the fish.
14. After 20 minutes of low heat, the high heat will close the soup. Sprinkle coriander on the table...
Tips:Carry the fish and fry it to avoid the fish from being fried.
