1. Remove the scales, internal organs, and gills of the sea bream, and then cut along the back to the large bone in the middle.
2. Marinate the fish body with a little salt, cooking wine, ginger and green onions for ten minutes
3. Bring the water to a boil, put the marinated fish in the pot, cover the pot and steam on high heat for six minutes, then turn off the heat and simmer for one minute. (The steaming time is adjusted according to the size of the fish)
4. After steaming, take out the fishy water, ginger slices and green onions from the plate.
5. Spread the chopped green onion on the fish, put the wolfberry to decorate (note: the wolfberry is optional, I put it for taking pictures), heat oil in the wok, pour the green onion on top when 90% of it is hot, and pour an appropriate amount The steamed fish with soy sauce can be used.
6. The key to the tenderness of the fish is to control the steaming time, and also to wait for the water to boil. After the fish is steamed in the pot, steaming the fish after the water is boiled can lock the water in the fish very well, and make the fish fresh and tender. Q bomb.
7. Finished picture
