Take the fish to the head and tail, cut the fish belly, go to the blood, wash the cut, and cut two or three knives on each back.
With fish, wine, soy sauce, salt, a little pepper, onion, ginger, pickled for 15-20 minutes
3 garlic cloves are chopped, the cardamom is slightly crushed, the pan is hot, the garlic is sautéed under medium heat, and the cardamom is stir-fried until crispy.
Put the onion and ginger on the bottom of the plate, the layer of fish on the first layer, and evenly sprinkle a layer of soybean meal on the fish. If there is still a fish segment, then the same code is used in the same way. Steam on the hot pot for about 15 minutes, then go to the soup to eat.
The fished portion can also be fried and steamed, or it can have a scent of crispy fish. Soybean meal can also be steamed directly, but it will be more fragrant with garlic.