1. The ingredients are ready, the bream is washed, and the black membrane in the abdomen must be cleaned.
2. Pour a little refined salt into your palm, knead it, spread the fish inside and outside, sprinkle a little pepper, lightly pat a little cooking wine, and marinate for 10 minutes
3. Cut off the fish head and tail and set aside. The fish body is evenly divided into 1 cm thick slices from the belly to the back of the fish. Be careful not to break the belly.
4. Cut the green onion and ginger into strips, shred the white onion, and cut the red hot pepper into thin strips and small diamond-shaped slices
5. Place the cut bream on the plate, and place the green onion and ginger strips evenly on the fish
6. Add water to the steamer to boil, put the bream in the steamer, cover the pot, steam for 8 minutes, turn off the heat and simmer for 2 minutes
7. Take out the steamed bream, pour the water in the dish, put on the green onion, red pepper shreds and cubes,
8. Pour in June fresh special grade soy sauce,
9. Heat the oil in the wok until it smokes, pour it on the green onion and red pepper, and serve
Tips:The June fresh special grade soy sauce is used, which is a brewed soy sauce and has a very fresh taste. There is no need to add too many seasonings. It can be used directly in cold dressing without heating.
