1. Clean up the fish, cut flower knife
2. Put the salt and thirteen incense in a bowl and stir well.
3. Cut ginger, green onion and set aside
4. Spread the mixed salt and thirteen incense evenly on the body of the fish, including the belly; put the ginger on the sides and belly of the fish, and put a little green onion in the belly
5. Sprinkle cooking wine on the surface of the fish to remove the fishy smell, then wrap it in plastic wrap, marinate for 15 and 20 minutes
6. After fifteen minutes, move the fish to another plate, pour out the excess cooking wine and oozing blood, and put it in a boiling steamer
7. Steam the fish on high heat for ten to fifteen minutes. Take the fish out and put it in another clean dish. Pick out the ginger on the surface.
8. Spread the prepared shredded ginger and green onion on the surface of the fish, and pour some steamed fish soy sauce. Heat oil (a few drops of sesame oil will make it more fragrant) and pour it on top. The fragrant steamed Wuchang fish is ready. ~
Tips:1. The fish should not be too big, otherwise it will be more troublesome to put it in the steamer, unless your steamer is big enough. 2. If you like spicy food, you can put a little dried chili on the fish before pouring the hot oil.
