Name: Steamed Taihu White Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 tail Taihu White Fish; 20g Zizania; 30g pickle; 3 spoons Cooking Wine; a little ginger; 20ml lard; 15ml Steamed Fish Soy Sauce; a little Dried chili shreds; a little Scallions; a little chopped green onion; 20ml olive oil

Steamed Taihu White Fish

1. Remove the scales and clean the internal organs of the white fish.

2. Use the knife to lean against the 2 pieces of fish under the main bone piece.

3. Then cut two-thirds of the back of the fish fillet without cutting it off, cut off the head and tail, cut the fish bone into sections, and place them on the plate. Sprinkle with cooking wine and marinate for 10 minutes.

4. Wash the pickles and cut into 6 cm long pieces.

5. Wash water bamboo and cut into 6 cm filaments.

6. Spread the pickled vegetables and the water pipes in the middle of the fish, and then put the green onion, ginger and chili shreds.

7. Add water to the steamer and bring the fish to the boil. Steam the fish in the water for 8 minutes. Remove the shredded ginger and green onion, then sprinkle the chopped green onion on the fish, and top with steamed fish soy sauce.