1. Thinly slice ginger.
2. Remove the scales of the fish belly and clean the contents of the fish belly. Use a knife on the back of the fish, insert the sliced ginger, and put a few slices in the belly of the fish.
3. Bring the water to a boil, and steam the fish in a pot. Steam on high heat for three minutes and medium heat for seven minutes.
4. Make the seasoning during the steaming process. Steam the fish drum oil and cool boiled water 1:1, make a small bowl, add a little cornstarch and stir well. Shred the green onions and set aside.
5. After the fish is steamed, pour out the steamed soup from the plate.
6. When the pot is heated, add oil, and then add the well-mixed seasonings.
7. Finally, spread the shredded green onion on the fish and drizzle in the hot seasoning.
Tips:The black stuff stuck to the fish belly will affect the taste if it is not cleaned up. The steaming time should be controlled well. The bigger the fish, the longer the steaming time, but it is generally about ten minutes, not too long, otherwise the meat will not taste good when it gets old. The soup after steaming must be discarded, it will have a big fishy smell if left.
