1. Clean up Wuchang fish
2. The first step is to cut off the head and tail
3. The body of the fish is cut about 1.5cm apart from the back, and the belly of the fish is connected
4. Add green onion, ginger, a little salt, and cooking wine to marinate for 10 minutes to make it into the bottom flavor
5. Then put it on the plate and put it in the shape of a peacock
6. Boil water in the pot and put it in the pot
7. Steam on high heat for 12 minutes
8. Uncover the lid, take it out and decan the excess soup in the dish
9. Add a little water to the pot, add salt, sugar, chicken essence, and light soy sauce to taste, then pour it into the dish
10. Then put on the green onion and ginger, heat the oil, pour it on top of the green onion and ginger, and then serve
Tips:1. In step 9, you can use steamed fish soy sauce without boiling the juice.
2. The steaming time is for reference only.
