1. Wash the fish and drain the water. Use a knife to cut a "Tic Tac Toe" on both sides.
2. Rinse the tempeh, press it with a spoon to break the wall 😁; chop the garlic, mix well with the tempeh and set aside. Soak the tangerine peel with water to soften it, scrape the white sac inside, and then cut into shreds.
3. Bring the water to a boil, the water is boiling, first spread the garlic tempeh on the fish, then sprinkle the dried tangerine peel, put it in the pot and steam. High fire for 8 minutes (this depends on how big your fish is, the time may not be) time is up, turn off the heat and simmer for 3 minutes. After 3 minutes, take it out. If there is too much water, pour some of the water and leave a small amount.
4. Put the oil in a small pot. When the oil is hot, pour it directly on the top of the fish, and add a small amount of soy sauce. 😉 Eat while it's hot!
Tips:☞The fish body cuts the Tic Tac Toe to taste and ripen quickly.
☞After the fish is steamed, open the lid and use chopsticks to insert it in the thickest place. It will be cooked easily once it is inserted to the end. Otherwise, it will be returned to the oven. Of course, it will not be so delicious.
☞The more aging the tangerine peel, the more fragrant it is, and the one with white sac in the tangerine peel is authentic.
☞The steamed fish should be eaten while it is hot, so it is usually the last dish.
