1. Get the ingredients...
2. Pinch the gills from the head of the meitong fish, pull the gills and the belly together, wash and drain the water
3. Put the drained fish neatly into the plate, sprinkle with salt, ginger, cooking wine and sugar and marinate for ten minutes
4. Bring the water to a boil, put the fish in a pot and steam on high heat for 5 minutes, then turn off the heat and simmer for 2 minutes
5. After steaming, take out the fishy water and ginger slices on the plate. Drizzle with steamed fish soy sauce and chopped green onion, add a tablespoon and cook until 80 to 90% hot oil.
6. Finished picture
7. Finished picture
Tips:The time for steaming fish can be determined according to the size of the fish. Don't take too long, as long as the fish is cooked. Otherwise, the fish will be cooked too old and will affect its freshness.
