1. Prepare the ingredients, shred the green onion, ginger and garlic, slice the mushrooms, and place them on the bottom of the plate.
2. The fish is cleaned up, the head and tail are cut off, and the internal organs are taken out of the head. Be careful not to open your stomach. This step is critical. Then cut the fish from the back, a distance of about 1 cm. The belly is connected, so don't cut it off so as not to affect the shape. Put it in a basin, add cooking wine, green onion, and ginger salt, and marinate for 10 minutes on both sides.
3. Began to set the plate. Place the fish in the container prepared in step 1. It is recommended that the tail is placed under the head of the fish and a little bit of the tail can be leaked out. Carrots and cucumbers were cut into diamond shapes ◇ and inserted between the fish. Cut the hot pepper into sections and place them on the fish. Pour in the pre-prepared cooking wine, steamed fish soy sauce, pepper and salt.
4. Put it on the pot and steam for 10 minutes on high heat. After I finished steaming, it was not time to eat. The cap was stuffy for a while, so the peppers changed color.
Tips:In the choice of fish, it is not recommended to choose grass carp, carp, because there are too many spines, and you will find it troublesome to eat after disconnecting. You can choose Wuchang fish, sea bass, etc. There are few fish bones in the sea.
