1. Remove the scales of chilled cod, wash and dry, add ginger slices, cooking wine, a little salt, and marinate for 10 minutes.
2. Put the marinated cod on a plate and spread a thin layer of oily tempeh evenly on the fish.
3. Bring water to a boil in the pot, add the cod and steam for about 10 minutes on high heat. After turning off the heat, let it be stuffy for about 3 minutes.
4. After being out of the pan, sprinkle chopped green onion and drizzle with a little steamed fish soy sauce.
Tips:The method of oily tempeh: chop the tempeh, add pepper powder and minced ginger, boil it in oil for a fragrance, and keep it tightly sealed.
The seasoning contains salt, so you must put less salt in the first step of marinating.
