1. Remove the scales of the red fish, remove the viscera and other debris and clean it (the thorns of this fish are sharp and hard to prevent hands from getting stuck, I scrape it with a tube-shaped potato peeler, and pull out the viscera with chopsticks) Cut the red fish with a knife, and the back of the fish is thick and can be cut a bit deeper for the taste.
2. Put a little salt (stir and melt with the cooking wine), cooking wine, green onion slices, and ginger slices into a basin to prepare to marinate the red fish.
3. Put the red fish in the marinade, and use a small spoon to take the soup and pour it over the whole body of the fish for 15 minutes.
4. The marinated red fish is removed from the marinade to control the moisture, and placed in a plate (because the fish is relatively long, the fish can not fit in the pan, so the fish has to be steamed in a disc).
5. Boil the water in the pot first, and then add the red fish.
6. Cover the lid and steam the pot on high heat for 8 minutes.
7. The red fish has been steamed.
8. Heat the oil in a pot.
9. When steaming the fish (the key step), I forgot to add the steamed fish soy sauce, so I had to add a little steamed fish soy sauce when out of the pot, sprinkle shredded green onion and ginger on the red fish, and pour the hot oil into the fish to serve. Good red fish does not have any fishy smell, the meat is delicious, and the meat is white and tender (the fire is just right).
Tips:Choosing the fire and time of steaming fish according to the size of the fish is the key to steaming fish.
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