1. Ingredients: plaice fillet, dried chili, green onion, ginger.
2. Sprinkle salt on both sides of the fish for a bottom taste.
3. Slice part of the green onion and ginger, and shred part of it.
4. Place the sliced green onion and ginger on the bottom of the plate, put the plaice on top, and place the remaining green onion and ginger slices on the fish. Prepare the steamer. After the water is boiled, put the plate in the pot and steam for 8 minutes.
5. Cut the dried chili into small pieces with scissors.
6. After the steamed fish plate is taken out, the green onion and ginger slices are removed, and the water in the plate is drained (it is very fishy and must be discarded).
7. Put the steamed fish soy sauce on the fish, and place the green onions, ginger, and dried chili shreds on the fish.
8. Add oil to the wok, fry the peppercorns until fragrant, remove them, and pour the hot oil on the green onion and ginger.
9. Just sprinkle with chives leaves and see the finished product.
Tips:1. Discard the peppercorns after deep-fried fragrant.
2. The steaming time should be set according to the size of the fish. After steaming, it can be stuffed in the pot for 2 minutes before taking it out.
3. If there is no chives, you can use it.
4. Because of the addition of dried chili, it is a bit spicy.
5. Choose plaice fillets or plaice segments. Choose white ones and fresher ones.
