1. Cut the steamed fish into thick shreds with ginger, prepare three dried red peppers and an appropriate amount of green onion.
2. Put half of the white silk fish on the plate, add an appropriate amount of rice wine, put an appropriate amount of salt on the surface of the fish and the belly of the fish, and let it taste for half an hour.
3. Shredded ginger and chopped green onion are placed on the surface and belly of the fish.
4. Add appropriate amount of water to the wok and turn on high heat. Put the steaming rack into the pot after the water is boiled.
5. Place the fish dish on the steaming rack, cut the dried red pepper into small sections and place on the surface of the fish, cover the pot and steam it over high heat.
6. About fifteen minutes, the white silk fish is steamed.
7. Pour out all the water in the dish, and remove all the steamed ginger and green onion. Cut an appropriate amount of ginger and place it on the surface of the steamed fish, and then add an appropriate amount of chopped green onion. Pour the steamed fish soy sauce and Maggi fresh soy sauce into the fish dish.
8. Heat an appropriate amount of salad oil and pour it on the chopped green onion and ginger on the surface of the white silk fish to stimulate the fragrance of green onion and ginger. Serve.
Tips:1. The white silk fish must be marinated for at least half an hour before it tastes good. 2. For those who don't like spicy taste, red pepper can be omitted. 3. There will be a lot of water in the steamed fish dish, which must be discarded. 4. Re-adding shredded ginger and chopped green onion, and hot oil is the key to delicious fish.