1. White pomfret dig out the gills and internal organs, wash and set aside
2. Cut a few slices of ginger and put it on the fish, and put a few slices of ginger in the fish belly
3. Cut the scallions into strips and put them on the fish
4. Wrap the fish dish in a fresh-keeping bag and steam it in the pot
5. Steam on high heat for 5 to 7 minutes to turn off the heat
6. Remove the plastic wrap, if any soup is steamed out, pour out the soup
7. Heat the pan with oil, turn off the heat when the oil is smoky
8. Pour the steamed fish evenly with soy sauce
9. After the soy sauce is poured, pour the hot oil evenly on the fish while it is still hot
Tips:When steaming fish, wrap it in plastic wrap to avoid excessive moisture after steaming.
The fishy smell is in the steamed soup, so the steamed soup must be discarded.
This method does not need to use steamed fish soy sauce, ordinary soy sauce with hot oil is already very fragrant.
Because you need to add soy sauce, the fish body does not need to be steamed with salt, otherwise it will be too salty. This method is suitable for all steamed fish, because I personally like pomfret, so I used white pomfret
