360° no dead angle, sort it out and share it~~ I like it, give it a try.
Choose one of Wuchang fish, wash it first and cut the fish head first.
Cut off the fins, start from the head, cut from the fish back to the fish belly with a knife, and should not be cut off.
1 scoop of salt, 2 scoops of cooking wine Touch the fish body ~ ~ Marinate for 15 minutes.
Green onion ginger shredded mat at the bottom of the fish plate
The marinated fish has a peacock-opening shape, the fish head is placed in front, the tail is too short, the screen is affected, and the beauty can be cut off and placed in the fish head.
After setting the shape, it is easy to cook with a layer of onion ginger and fish. Cold water pot ~ SAIC steamed for 6 minutes, turn off the heat for 2 minutes.
Use steamed fish time to adjust the juice: a little salt, a little white pepper, steamed fish sauce 3-4 scoops, half a spoonful of oil, chicken a little taste
Steamed fish, if the soup is too much, you can dump some of it properly~~ For the sake of beauty, the onion and ginger are caught.
Evenly topped with seasoning sauce
Take another pot, pour in the right amount of cooking oil, and simmer on the fish after boiling ~ ~ ~ scent
For the sake of beauty, decorate with a pepper ring, more beautiful
Ps: To make the fish look beautiful, the cut interval is kept at 1~1.5 cm. This will be very beautiful~~ Too big will be awkward. Steamed fish: Fish is easy to cook, cold water pot ~ steamed for 6 minutes after steaming, turn off the heat for 2 minutes just fine