Clearing the dragon willows

1

Unfrozen ice-cream willows (which can be thawed with microwaves or directly at constant temperature), take the right amount of ginger, cut half of the slice, cut off the white part, cut off the leaves and put it aside

2

Take a plate, put a ginger chip and an onion on the bottom of the plate, then put the unfrozen fish willow on the ginger onion, and a ginger chip and an onion on the fish willow

3

When the boiler boils, the willows are put in the steamer for about seven minutes, then the fire is shut down for a minute

4

Take out the steamed willows, pour out all the ginger onions used in the steaming fish and the steamed fish water, and lay on the surface a layer of ginger and onion

5

Get the frying pan, burn the proper amount of oil into the smoke, then stow the hot oil on the acne of the steamed willow

1. Do not use too many ginger slices when steaming fish; using too much will make the ginger flavor too strong and overpower the fresh taste of the fish. 2. Once the fish fillet is steamed, remember to discard the ginger slices and scallion segments used during steaming, and be sure to pour off the liquid from the plate, otherwise it will be very fishy. 3. Shredded scallions can be scraped out with a toothpick. 4. When pouring hot oil over the fish at the end, make sure the oil is thoroughly heated; it is best to heat it until it smokes, as the temperature needs to be high enough to bring out the aroma of the ginger and scallions. 5. The fish should not be steamed for too long, or it will become tough. For the typical packaged fish fillets sold in supermarkets, steaming for 6-8 minutes is definitely sufficient.