Steamed Chang Fish 🐟🐟
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Fresh live fish are slaughtered and cleaned, and green onion, ginger, green and red pepper are also prepared
2. Cut the fish with a flower knife, sprinkle some salt on the fish and massage for a while, then pour in the cooking wine and green onion and ginger slices and marinate for more than 20 minutes, and stuff some green onion and ginger slices in the fish's belly.
3. Put the marinated fish on the plate. Spread green onion and ginger slices on the belly and on the top of the fish. After water, put it in a steamer and steam for eight minutes. Turn off the heat for three minutes before serving.
4. Prepare scallion, ginger, green and red pepper shreds
5. After the fish is out of the pot, pour out the steamed water from the plate and the sliced green onion and ginger on the fish, put the fish on a clean plate, pour the steamed fish soy sauce, and spread the sliced green onion, ginger, and red pepper on the body.
6. Pour corn oil into the pot, it almost emits smoke
7. The burned oil is directly poured into the fish body in different positions on the scallion and ginger shreds two or three times to inspire the fragrance of the scallion, ginger, green red pepper
8. Finished picture
