Steamed Fish
1.
The fish is cleaned up, and a few knives are easy to taste. The fish is marinated with a little cooking wine, pepper powder and ginger slices for a while to get rid of fishy.
2.
Shred the green onion, ginger, and red pepper. There is no bright red pepper. Use dried red peppers. Dry red peppers are not easy to cut. Cut them into filaments with scissors. Cut the green onion into sections, and then pull it vertically to turn into green onion slices. Roll up the green onion slices and cut it, and then you can cut very fine green onions, ignore my knife skills.
3.
The fish can't fit in the cauldron, the head and tail of the fish are removed, so you don't have to eat it all by yourself. The underside of the fish can be set up with chopsticks, so that the fish will be evenly heated and cooked quickly. I used boiling water to scald the chopsticks for disinfection. You can also use thick slices of ginger, green onion, etc. instead of chopsticks and put it on the bottom. Steam in a hot pot on the water for 8-10 minutes, adjust the time according to the size of the fish.
4.
Take out the steamed fish and discard the soup in the plate. The soup is fishy and unnecessary. Sprinkle shredded green onion, ginger and red pepper, put some oil and a few peppers in a pot to heat, and pour it on the shredded green onion and ginger. The next step is usually to drizzle with steamed fish soy sauce. Today I boiled a little soup, added a little oil to the pot, sauteed the scallion and ginger, added some boiling water, a little soy sauce, steamed fish soy sauce, a little vinegar, and a little sugar to make the soup and pour it on the plate. It feels better than just putting the black beans. Oil tastes better. No need to add salt, soy sauce is already very salty. There are thousands of ways of cooking, and what you feel is delicious is a good practice. 😀
