1. Prepare shallots and ginger
2. Drain the water after washing the mackerel
3. Cut the maw on both sides with a knife a few times
4. Spread evenly with salt, then add cooking wine, chopped green onion and ginger and marinate for one hour
5. Add scallions and ginger under the basin
6. Add ginger and green onions to the fish
7. After the water in the pot is boiled, add to the high heat and steam for 8 minutes
8. Pour out the steamed juice and don't use it
9. Remove the steamed ginger and green onion, add the ginger and green onion to the fish again, pour in the steamed fish soy sauce
10. Pour oil into the pot and it will be very hot
11. Drizzle hot oil on the fish and serve
Tips:1. Steam fish should be boiled on the water to keep the fish fresh and tender. The steaming time should be determined by the size of the fish, generally no more than ten minutes is the best.
2. For large fish, cut the belly of the fish with a few evenly on both sides, so that it is easier to taste, and it can also reduce the steaming time
