Steamed Fish Tail
1.
Rinse the fish tails and drain the water, cut them in half, and smear the surface with salt powder
2.
Shred the ginger, cut the green onion stalks into sections, and place them evenly on the plate
3.
4.
Spread the tail of the fish on top of the ginger and shallots [why should I put the ginger and shallots? This will allow the food to leave a gap in the plate, forming steam convection, cooking more evenly, the smell of ginger and onion is fragrant, and it can also remove the fishy], sprinkle a layer of ginger on the fish.
5.
After boiling the water, put the dish in the steamer, cover the lid, and steam over high heat for 10 minutes
6.
Take out the steamed fish tails, pour out the oozing fish soup, and remove the ginger on the top
7.
Continue to heat the wok, pour in the cooking oil, pour in the steamed fish soy sauce when the oil temperature rises [the same as ordinary soy sauce without steamed fish soy sauce], turn off the heat, sprinkle the chopped green onion, and pour the boiling scallion oil on the fish tail Just above
Tips:
Tips for food:
1. After boiling the water, put the dish in the pot and steam it on high heat for 10 minutes. If the steaming time is too long, the fish will taste old.
2. The soup oozing out of the steamed fish must be discarded, otherwise it will have a fishy smell.
