1. First select a live fish, because dead fish or fish that takes too long to be processed will be affected. It must be killed and processed. This is also a key factor that determines whether the fish is fresh and tender. Remove the scales, gills and abdomen of the live fish. The black film is then rinsed in running water, the head and tail are cut off after the water is drained, the fish head and fish tail are combined with tofu to cook a pot of thick soup, the shallots are washed, the ginger is peeled and washed, and the slices are changed to knife Cut into filaments
2. Then apply a little salt to the fish, apply the salt to every part of the fish body by hand, and marinate for about 15 minutes. This will not only make the fish more delicious, but also make the taste more delicious, because the salt can make the protease occur. Function, the dissolved amino acid makes the fish more delicious. Then use a knife to make a few cuts on the fish, and stuff some ginger into the knife, so that the fish will taste better, and it can also heat the fish more evenly;
3. Prepare a steamed fish dish and sprinkle some ginger on it. The ginger can cushion the fish body and leave a little space, which is conducive to the circulation of water vapor in the bowl, and the oozing ginger juice can also help the fish to remove the fish;
4. Put the fish on the plate, sprinkle some ginger on the fish, pour enough water into the pot, turn on high heat to heat it, wait until the pot is steamed, put the processed fish on the support in the pot , Cover the pot and steam on high heat for 10 minutes;
5. When the time is up, take out the plate, discard the blood, ginger, and green onions in the fish, and put fresh ginger;
6. Heat up a wok, pour in cooking oil and boil until boiling, put the shallots in the pot, and immediately turn off the heat;
7. Then drizzle with steamed fish soy sauce, mix well, and pour the boiled sauce on the fish while it is hot.
Tips:There are two ways to eat a fish, and it’s easy to cook fish soup. Clean the head and tail of the fish. Drain the water and sprinkle some salt to marinate for a while. Heat the wok, pour in cooking oil, and fry the head and tail. Fry the tofu slices until they are browned, then add the sliced ginger, pour in some boiling water and cook until the fish soup is milky white, add salt, pepper, chicken powder, and coriander, mix well.
