The yellow croaker is tender and meaty, and the market is hard to see fresh live fish, mostly frozen and chilled. Family practice is generally based on pan-fried, but in fact it is a good practice with steamed ginger and ginger. On the one hand, steaming keeps the fresh yellow croaker, and it is also worthy of recommendation with the combination of ginger and broth.
The yellow croaker is cleaned and marinated for one hour with salt wine.
Use the kitchen paper to dry the water on the fish. Ginger is ground into ginger and evenly placed on the fish.
Put it in the wok boiling water, steam for eight minutes, remove it, pour the fish water, pour the steamed fish oyster sauce, steam for half a minute, add a small amount of chopped green onion, topped with hot oil, and put on the stage!