1. Cut the ingredients first, wash the fish, chop off the fish head and tail first, cut the fish body along the back into a width of about 0.8 to 1 cm, not cut off the abdomen, use cooking wine, salt, green onion and ginger to pickle at least Fifteen minutes, it’s hot in the refrigerator to marinate
2. The marinated fish is drained of the blood, and put on the plate one by one. Each slice of fish is decorated with sliced ginger, cyan and red peppers. After the steamer heats up, add the prepared fish and steam for 10 minutes. Open the lid after a few minutes after turning off the heat
3. This is a small pot, pour the salad oil and heat it, turn to low heat, add chili, pepper, ginger, minced garlic, appropriate amount of salt, turn off the heat and quickly pour it on the fish, you will hear the sizzling oil sound , The aroma reached its highest point at this time
4. It is ready to eat. The taste is very delicious and the appearance is beautiful. In fact, it is not difficult to make. The main thing is to use a sharp knife when cutting the fish. I didn’t take too many photos in the process, but I said it in more detail, mainly because it’s not difficult. You can try it.
Tips:By the way, don’t follow me, put ginger in the middle of the fish and cut it into round shapes. My friend said it looks like egg yolk from a distance, hahahaha
