Steamed fish in three steps, pickled, steamed, splashed oil, from the time of cleaning up to the pot to get seconds.
Pickled. The fish is cleaned. Three sides of the fish are cut on each side. Use half of the onion and ginger, add two tablespoons of salt and a large spoon of cooking wine and mix well. Wipe the fish inside and out, then stuff it into the fish belly and marinate for ten minutes.
steam. The pickled fish's onion ginger is thrown out and the soup on the plate is dumped. The remaining half of the onion ginger silk pad is under the fish, and the onion leaves a few pieces of oil. The water in the steamer is open, put the fish in, turn off the fire in ten minutes, take out the fish, the fish will come out of the soup, do not pour, directly taste the salty, add steamed fish oil.
Splashing oil. The few green onions left on the fish, the half-sautéed spoon oil burned to the slightest smoke, splashed on the onion, and it was like a chef. Began to eat.
If you want to shape the shape, cut off the sides of the fish from the inside of the fishbone, cut off the sides of the fish, and cut the fish.