1. Scrape the fish off the scales, viscera and gills, wash it and wipe off the water with a kitchen paper towel. Scratch the fish to taste it.
2. Fill the fish belly and gills with shredded ginger and green onion, put ginger and green onion on the bottom of the plate, put ginger and green onion on the fish, pour a little light soy sauce, and pour more cooking wine on the fish. Spread evenly and marinate for 20 minutes.
3. Add light soy sauce, a little oyster sauce, and a little sugar to a small bowl and stir well.
4. Put the fish in the pot and steam for 7~10 minutes after boiling on high heat (the steaming time depends on the size of the fish).
5. After 3 minutes of steaming, pick the fish out of the pan, put it on another plate, remove the onion and ginger on the surface, and put on the onion and ginger and millet pepper.
6. Pour the sauce on the fish.
7. Heat up a wok, add vegetable oil, and add peppercorns until fragrant.
8. Pick out the peppercorns and pour hot oil on the fish.
9. Finished picture
10. Finished picture
11. Finished picture
Tips:1. If you want the fish to be steamed without being fishy, add more ginger and enough cooking wine, so that it won't be fishy after marinating.
2. Generally, everyone uses steamed fish soy sauce for steaming fish. I don’t make a lot of steamed fish, and I usually don’t prepare that. So it is steamed with light soy sauce, oyster sauce, and white sugar.
3. The fish I bought was more than 8 minutes. I steamed it for 9 minutes, and I felt it was steamed. 7 minutes should be enough.
4. I think many recipes will put the steamed fish soy sauce or seasoning sauce into the pot and steam it with the fish, but I can't put it in the pot. If you steam it, try to put it in the pot and steam it.
