ingredients: 1 yellow croaker (about 6g), 1 green onion, 1 ginger, 2 shallots, 2 tbsps of cooking wine, 3 tbsps of steamed fish and soy sauce, and appropriate amount of oil.

Specific methods:

1. First, the fish should be peeled and slaughtered, and the black membrane in the abdomen and the black membrane inside the skull should be cleaned, and the blood sticking to the bones in the abdomen of the fish should also be cleaned, which are the sources of fishy smell. Another, to make steamed fish, the fish should not be too big, generally about 5 grams is appropriate.

2. Wash and shred the ginger together. Put more ginger, and we will use it to smell fishy.

3. Add two tablespoons of cooking wine, smear the whole body of the fish, and then make two cuts on both sides of the fish, so as to facilitate the fish to taste, and achieve the unification of the internal and external tastes of the fish.

4. Put shredded ginger in the incision of the fish and the belly of the fish, so as to remove the fishy smell.

5. Take the green onion, cut it into long sections similar to the width of the fish, and put it on the plate. We put the fish on the onion section, so that there is a gap between the fish and the bottom of the plate and there will be no direct contact. On the one hand, it can ensure the consistency of the maturity of the fish, and on the other hand, it can isolate the soup from the steamed fish, which is very fishy. Therefore, onions should be big and thick, and chopsticks are not recommended to replace them. Chopsticks are thinner and will not completely block the close contact between fish and plates.

6. Add water to the steamer to boil. After the water boils, put the fish dish in. My steamer has two floors, one for fish and the other for steamed fish soy sauce. Pour the steamed fish soy sauce into a small bowl, steam it in the steamer together, and pour the fish with hot steamed fish soy sauce to make it more delicious and unobtrusive.

7. When steaming fish, let's prepare shredded onion. The green leaves of shallots and the scallions should be cut into filaments, and then soaked in clear water. It will be rolled into beautiful scallions in water, which we will use later.

8. Steam the fish for 6-8 minutes, turn off the fire, and don't take it out immediately. Then steam it for 5-8 minutes with the remaining temperature, then take it out, pour out the soup, remove the scallion and shredded ginger, pour in the steamed fish black bean oil, sprinkle with shredded scallion and stir-fry with hot oil.

9. The fish is delicate and white, tender as tofu, light and fragrant, and refreshing.

There is a saying in Cheng Shi:

1. Many kinds of fish can be steamed, but you should control the size of the fish when buying them. The steamed fish is mostly about 5 grams to 7 grams.

2. The fish must be cleaned up, especially the black film in the fish body should be cleaned up.

3. Ginger must be used sparingly, preferably shredded and stuffed into the belly and incision of the fish. Some people like to stuff the fish with vegetables such as soaked mushrooms. If you want to eat the original taste of fish, it is recommended to stuff shredded ginger.

4. Fish can't be put directly on the plate, or the steamed fish will be soaked in the soup, which will be very fishy. It can be solved by putting green onions on the bottom of the plate.

5. Fish must be cooked in boiling water, not steamed in cold water, which must be remembered.

6. Depending on the size of the fish, the steaming time should be controlled within 5-8 minutes, and then the fish will turn off the fire and steam for 5-8 minutes. After a long time, the fish will become old and become firewood, and the taste will be the same as chewing wax.

7. After the fish is out of the pot, it is best to change it to a new dish, which can also reduce the fishy smell.