1. Prepare ingredients. The live fish will be slaughtered by the vendor first.
2. After the fish is washed, cut a few knives on both sides, slice the ginger, and cut the green onion into sections.
3. Shred green onion leaves, shred pepper, and shred ginger.
4. Use chopsticks to hang the empty fish under the fish, and then sprinkle with salt and place the sliced ginger and green onion.
5. After the water is boiled, steam it in a pot.
6. Steamed on high heat for 8 minutes, 450 grams of fish will be cooked through 8 minutes without sticking to the bones.
7. After the pot is cooked, the fish soup is poured, the green onion and ginger are removed, and the three shreds are re-added.
8. Drizzle with hot oil.
9. Pour the light soy sauce.
10. It's served.
11. The fish is white and tender.
Tips:One catty of sweet-scented osmanthus fish is steamed for 8 minutes, and two catties of fish are steamed for 10 to 11 minutes. The fish on the side can be steamed for 7 and a half minutes per catty and there is no need to hang it.
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