1. First, remove the internal organs of the fish, rinse and cut on the fish body, pour 1 tablespoon of white wine and massage for a while to remove the fishy, control the excess water and then pour 2 tablespoons of cooking wine
2. Dried tempeh is reserved, this tempeh has no salty taste
3. Shredded green onion and ginger
4. Stuff the green onion and ginger into the fish maw
5. Slightly chop the tempeh and put some in the fish body and the fish belly. Wait for the water in the pot to boil and steam on the pot for 15 minutes.
6. The soup in the plate doesn’t need to be poured out, it’s very tasty
7. Put some green onion and ginger on the fish body, pour in hot oil and pour 2 tablespoons of steamed fish soy sauce.
