Fresh fish

1

Preparation material: Ginger one, to Piches. Fresh petal fish remove their organs and gills, wash them with fresh water and leave no blood。

2

With salt and wine, the whole body of the fish is covered in the abdomen, and it is made for 15 minutes。

3

Puts part of the ginger on the abdomen and surfaces of the fish。

4

Steam pots boil water。

5

Put the fish in the steam pan and use the fire for eight minutes。

6

The poaching of the poaching fish falls when the poaching fish falls。

7

Fried pans with hot oil, smelt ready for the remaining ginger。

8

Scrambled onions and red pepper rings and scrambled on the fish。

9

I'm going to get some steamed fish oil, and then I'm going to get some fragrance。

1. Seafood lovers usually regard fish meat that splits open when steamed as a sign of freshness and perfect cooking. However, some diners are unaware of this and claim it "looks unappealing." If you prefer aesthetics over texture, use less water in the steamer, extend the steaming time over medium heat, and protect the fish skin. But personally, I prefer the delicious and fresh sweetness; the choice is up to you. 2. Why discard the liquid from steaming the fish? On one hand, it removes the fishy odor; on the other hand, you don't need to add more soy sauce. 3. You can save effort by putting the oil and soy sauce on the fish and steaming them together, but it is definitely not as delicious as my method. 4. The steaming time for the fish must be adjusted according to the heat intensity of the gas stove and the size of the fish.