1. Prepare the ingredients in the picture: Wu pomfret, ginger, onion, garlic, pepper, chopped pepper, tempeh
2. Shred ginger, shred green onion, shred green onion leaves, cut dried chili into sections, rinse the tempeh and chop a few times, chop the peppers and squeeze out the water and chop a few times
3. After the fish is cleaned, it is processed with a knife, the head and tail are cut off, and then the fish body is sliced into thin slices. Do not cut off the abdomen
4. Take a clean basin, put the cut fish fillets on a plate, sprinkle a little salt, pepper, chicken powder, cooking wine and ginger and marinate for 15 minutes.
5. Take a clean large plate, put an appropriate amount of ginger on the bottom of the plate, and place the marinated fish on the plate
6. Cover half of the fish fillets with chopped peppers and half with tempeh
7. Sprinkle some green onion on top of the fish fillets
8. Finally, put a layer of ginger
9. Boil water in the pot, put it on the plate, and steam for five minutes. This is already steamed. After serving, pour out the soup at the bottom of the plate, remove the ginger from the fish fillets, and then evenly drizzle some light soy sauce on the fish fillets
10. In another oil pan, add appropriate amount of peanut oil, add dried chilies to a low fire and fry to get the aroma, then remove, heat the oil until it smokes and pours on the fish fillets.
11. Finished picture, sprinkle appropriate amount of green onion on the fish head and fillets after drizzling hot oil for embellishment
12. Finished picture
13. Finished picture
Tips:1. The cut fish fillets should be marinated in advance and add a little pepper to make it taste better after being steamed. The fish fillets are very thin, so the steaming time should not be too long, just five minutes
2. Drizzle the hot oil of fried fragrant dried chilies on the fish fillets to make the taste better
3. Because the tempeh itself has a salty taste, plus a little light soy sauce after being steamed, the amount of salt should be less when marinating
4. When slicing, the knife is required to be sharp down to cut with one knife, so that the cut surface is flat