Fresh fish

1

Fish washes, machetes on the back. I'm not a good knife worker. I can pull long bars. It'll look better. Then put salt on it, wine on it, ginger

2

And salt on the back, wine, ginger chips and onions

3

Steam fish is a technique, a little bit of onions and gingersy on the plate, which is good for air flow

4

After five minutes, you can water the steamed fish oil and then steam it in the boiler. Sorry, I forgot to take the picture. A pound of fish, five minutes of fire, five minutes of steam, that's all

5

and then i put the onions out of the steam fish, put them back onions, onions, onions, hot oil, and pour them on top

Tips: 1. Do not overcook the fish. For fish over 500g, usually five minutes; for fish weighing 1kg, about seven or eight minutes. Then, steaming for five minutes with the heat off is very important. 2. I see many online reviews saying fish should be marinated for five minutes, but I usually marinate it for about an hour. It's not that I strictly time it for an hour, but rather that I process the fish immediately after bringing it home from the market where it was freshly killed, covering it first to let it absorb the flavor. The final taste is pretty good. 3. Pouring hot oil on the final layer is optional; you can pour it or not. I usually pour it, but I don't know what the result is like without it. If pouring oil, make sure the oil is hot; it tastes best when it makes a loud sizzling sound