Steamed Yellow Chang Fish
1.
Prepare the ingredients, and the fish handles the internal organs.
2.
Dispose of ginger, green onions, and chili rings.
3.
Cut 2 knives on the fish body, and stuff 2 ginger shreds in the gap. Spread some ginger shreds on the fish surface and stuff some ginger shreds in the belly.
4.
Put an appropriate amount of water into the pot. After the water boils, put the fish in and steam for 5 minutes on high heat.
5.
Take out the steamed fish, pour out the soup, and drizzle with steamed fish soy sauce.
6.
Spread green onions on top.
7.
Pour the oil into the pot and boil, and then drizzle it on the surface of the fish.
Tips:
1. Steamed fish soy sauce is a very useful condiment, very suitable for novice cooking, or those who are not sure about the taste, or have no time for special seasoning. The taste inside is professionally matched and delicious, so there is no need to add other seasonings.
2. When steaming meat or fish, the meat and fish should be cooked in hot water so that the outside of the meat and fish will shrink immediately due to the sudden high temperature, and the fresh juice inside will not flow out, and the taste will be more delicious after being cooked.
The specific steaming time should be appropriately increased or decreased according to the size and thickness of the fish.
3. The red pepper is used to increase the bright color and look good. Those who don't like chili can be ignored.
