1. Ding Guiyu is a kind of freshwater fish. The scales of this fish can be used without affecting the taste. It melts in the mouth! (If you want to remove the fish scales, put salt on the fish body, because the fish body is sticky.)
2. Remove the viscera of the fish and wash it. Prepare the ginger slices, green onion tails, dried chili powder.
3. Put the ginger slices (you can leave some ginger slices behind for use), add the fish maw, fish gills, and fish body, drizzle with cooking wine, salt, and dark soy sauce and marinate for about 15 minutes
4. Shaking hands and put the onion tail down. (Originally, the scallion tails were not put now, and will be used later) Sprinkle the remaining ginger slices around the fish body, put the Dinggui fish in a plate and steam for about 12 minutes (usually about 10 minutes, depending on the actual situation)
5. Heat the pan with oil, add the dried chopped chili and green pepper, and pour it on the fish sprinkled with green onion tails when the aroma comes out. (According to personal taste, you can leave it if you don’t like it.)
6. The delicious steamed diced mandarin fish is finished. I am a novice to try and I am very satisfied with the taste. Maybe the steps are not perfect, but this dish is worth trying.
Tips:Foodies, hurry up and try it!
