Main ingredients

Tilapia: 1 steamed fish soy sauce: 1 tablespoon

Accessories

Shredded green onions: appropriate amount of garlic : 2 cloves

Ginger or ginger powder: appropriate amount Pepper: a little

Cooking wine: 1 tablespoon

Method steps

1. Clean the fish and make diagonal cuts on both sides of the fish.

2. Use your hands to evenly apply salt and ginger powder on the surface of the fish and the inside of the cutting knife. Don't use too much salt, because the soy sauce used in the steamed fish at the end is also very salty. If you don’t have ginger powder, you can directly cut ginger instead of ginger powder.

3. Cut the green onions into shreds, slice the garlic, and cut the ginger into large pieces.

4. Stuff onions, ginger and garlic into each cut.

5. Place the marinated fish in a basin and pour 1 tablespoon of cooking wine. After 20 minutes, flip and marinate the other side.

6. Remove the onions and garlic from the marinating of the fish, and place a chopstick on the steamer plate to prevent the fish from sticking directly to the plate, so that the fishy smell and water from the steamed fish will not stick to the fish. Steam over high heat for ten minutes, then turn off the heat and simmer with residual heat for three to five minutes.

7. Use another frying pan, use a little more oil for cooking, and slowly heat 1 tablespoon of steamed fish soy sauce over low heat. When the oil is hot and smoking, turn off the heat and pour it over the fish while it is still hot. You can just put it on your body (in fact, you can sprinkle some green onions on the fish before pouring the oil, and the red pepper shreds will make it look better)

Basic content

Step 1: Fish Choice: The weight of the fish is best controlled at about 500 grams. The appearance on the fish plate is secondary. The key is that the heat of raw and cooked is easier to control.

Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the backbone of the fish from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after steaming. Spread lard evenly on both sides of the fish body, and then dip it in a little white wine.

Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the fish taste fresher, but also make it more delicious. The steamed fish appears plump.

Step 4: Plate the fish: Take a large piece of old ginger and the middle part of a green onion, cut it into long and even thin strands, spread it on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.

Step 5: The heat of the fish: The heat is the key to steaming the fish. Like many steamed dishes, the water in the pot must be boiled before the fish is put into the pot and steamed for 6 to 7 minutes. Turn off the heat.

Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, don’t open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.