Steamed Osmanthus Fish
1.
Scrape the scales of the osmanthus fish to remove the internal organs and wash off the blood. Make a few knives on the back of the fish on both sides, and stuff a few slices of ginger and green onion in the fish belly.
2.
Put a few scallions and shredded ginger on the plate first, then put the sea bass on top, and then put a few slices of ginger on the back of the fish.
3.
After the water in the pot is boiled over a high fire, put the fish in the pot and steam it for about 8 minutes.
4.
After the fish is steamed, pour out the water in the plate, throw away the green onions and ginger, and re-lay the shredded green onions and a little ginger, and drizzle with boiling oil.
5.
Add a little salt, sugar, cooking wine and some water with soy sauce, mix well, boil it in a pot, and pour it on the fish. The delicious steamed osmanthus fish is ready.
Tips:
1) For steamed fish, you must choose fresh live fish. .
2) Steamed fish must wait for the water to boil before putting the fish into the pot, and use a high fire, so as to ensure the freshness of the fish.
3) The extra water from the steamed fish must be poured out before the hot oil, so that the steamed fish will not be fishy.
4) The oil poured on the green onions must be very hot, so as to force out the fragrance of the green onions and keep the green onions.
