How to make steamed white fish with fragrance

• 1. I went to the garden and picked many tomatoes and various bay leaves, including parsley, mint, perilla, oregano, rosemary, basil, Chives....

• 2. Wash the white croaker, Cut a few times crosswise, sprinkle with salt, pepper, cooking wine, and sprinkle with lemon juice to marinate.

• 3. Spread parsley, lemon, mint, oregano, rosemary and basil on top and marinate for half an hour.

• 4.Cut the onion into small dices, cut the carrots into small dices, and chop the parsley stems into small pieces.

• 5. Cut the fat into cubes and press the oil, and set aside the residue and oil.

• 6. Before steaming, stuff half of the oil residue into the belly of the fish, and place a few chopsticks under the fish body to make the steaming more even.When heated, the fish becomes more tender.

• 7. Boil water and steam the fish., 5 minutes, do not open the lid, simmer for 2-3 minutes, open the lid,

• 8.While steaming the fish, make the sauce, heat the pan, pour in the lard and remaining oil residue, sauté the onions and celery stalks, then add the diced carrots, perilla leaves, and rosemary and stir well.

• 9.Add oyster sauce, light soy sauce, sugar, fish sauce and water and cook until the soup is thick Thick, add the thin layer, set aside,

• 10. Steam the fish together Remove the various spices,

• 11.Pour on the carrot sauce,

• 12.Sprinkle with various bay leaves, celery stalks, and red pepper Circle,

• 13.Pour in hot oil and serve!