Steamed Tongs Fish
1.
Wash one of the tongs fish and put a few knives on the fish to taste
2.
Pour two spoons of white rice wine into a bowl, cut the ginger, two flattened green onions, take the green onions and dip the rice wine over the whole body of the fish, and then pour half a spoon of salt into the palm of your hand to smear the whole body of the fish
3.
Finally, put the shallots under the fish, and put some ginger under the fish, and put some on top
4.
The green onion leaves and coriander leaves are separated from the stem
5.
Steam the fish on the pot for 10 minutes
6.
Chopped coriander stalks, chopped garlic
7.
Adjust the sauce, one spoon of sugar, two spoons of light soy sauce, two spoons of oyster sauce, half a spoon of chicken powder, 3 spoons of steamed fish soy sauce, stir well and set aside
8.
Shred the green onion and chop the coriander
9.
The fish is steamed and out of the pot, put the green onion on the back of the fish
10.
Put the oil in the pan, add the mashed garlic to saute, add the coriander stalks
11.
Pour all the steamed fish juice into the pot,
12.
Pour the sauce into the pot together
13.
Add part of the coriander leaves to thicken the cornstarch
14.
Then pour the juice on the fish
15.
The sauce is great and the fish is smooth and tender.
Tips:
Because the whole body of the fish has been coated with salt before, do not add salt when making the sauce. When cooking the sauce later, add salt after trying to taste enough.
