Huangjin Panlong

1

Cut ginger and garlic into rice respectively.

2

Chop the millet peppers.

3

Fish are slaughtered and cut to remove internal organs and gills, cut into thin slices at an interval of 5 mm from the head to the tail, and wash away the blood with clean water.

4

The fish head is placed in the middle, and the fish body is coiled around the fish head in a round shape.

5

Sprinkle ginger, garlic and rice evenly on the fish and drizzle with rice wine. Put on a steamer and steam for 3 minutes and remove. Pour away the sewage from the fish dish.

6

Spread the chopped millet pepper evenly on the fish, sprinkle with salt and monosodium glutamate, and pour steamed fish soy sauce from the fish head.

7

Pour into the steamer again and steam for 3 to 4 minutes and turn off the heat. Heat the oil in the pan, splash it on the fish and serve.

1. After removing the internal organs of the fish, use a knife to scrape off the layer of black things in the fish's belly and clean them. 2. When slicing the fish, try to make it even in thickness, and apply it across the fish maw. The thinner and deeper the cut, the better it looks. 3. When we steamed fish in the hotel, we would put ginger slices and onion handles for the first time. After steaming, we would remove the ginger slices and onion handles and dump the sewage, which could well remove the fishy smell and earthy flavor. The ginger and garlic minced are mixed with the shredded millet and pepper. After steaming for the second time, sprinkle with pepper and chopped green onion and splash with oil. 4. Pay attention to safety when splashing oil, and be careful to be splashed by hot oil. For safety reasons, you can add the oil to steam it for the second time, and just serve it directly after it is taken out of the pan. 5. Steamed fish soy sauce is salty enough, pay attention to the amount when adding salt.