1. Jiang Tuan, clean it up, the front and back, both the front and back, the strokes cost me. I bought this one today, which is a bit big, so I removed the fish head. Use water, cooking wine and a little salt to soak and soak to remove fishy.
2. So the ingredients are in a bowl
3. The whole body of the fish is evenly smeared with salt and light soy sauce and then wrapped in a thick layer. Make sure to put more starch in the spare starch
4. Heat the pan to get oil. Pour in all the seasonings when it's ripe and saute. After sautéing, get the seasoning out
5. Twist the tail of the fish and slowly put the fish in the frying pan. Fry evenly on both sides until cooked
6. Dice the ham and dried tofu and fry them until cooked.
7. Put the fish in the steaming dish. Put the chopped pickled ginger and pickled peppers. Pour the oil from the bottom of the pot on the fish. Steam in boiling water for 8 minutes
8. Pour in the fried dried tofu and ham. Add a little celery leaf to decorate
