1. A flat fish, cut in thick slices, 1--2cm, the head of the fish is open and continuous, the tail, boneless, open, and plate!
2. Ginger, garlic, chopped ginger and minced garlic!
3. Dried chili cut off!
4. The plated fish is steamed in a steamer! 15 minutes to 20 minutes!
5. Stir ginger, garlic and dried chili to get a fragrant flavor. Add appropriate amount of water, add vinegar, sugar, light soy sauce, appropriate amount of chicken essence, appropriate amount of salt, seasoning, add water and starch to thicken!
6. Pour the broth on the fish cubes and sprinkle in the right amount of chopped green onion! carry out!
Tips:Don't make the fish pieces too thick, and have more ground ginger, and have a strong vinegar flavor!
