1. Prepare all the main and auxiliary ingredients, wash the sea bass, slice the green onion and ginger; use salt to spread the fish on the inside and outside evenly, then pour the Huadiao wine evenly on the inside and outside, and put the green onion and ginger on the bottom of the fish and into the belly
2. Put a grate and an appropriate amount of water in 1/3 of the pot, cover, boil over high heat and steam for 15 minutes. Use chopsticks to pierce it through. After that, remove the green onion and ginger seasoning.
3. Pour 6 tablespoons of steamed fish soy sauce and 1 tablespoon of fish sauce in the pot. After boiling, pour it on the steamed fish; then, boil some chili oil and pour it on the fish. The seasoning is very salty. It is recommended not to put it Salt [Do not reverse the order, if it is reversed, the taste will be much worse; you can put as much soup as you like]
4. After pouring the sauce on the fish, add appropriate amount of chives and fresh chilies, etc., a plate of delicious steamed fish is ready. This fish has less seasonings, tastes fresh, and tastes not greasy. It is very suitable for regular consumption. .
