How to steam Wuchang fish with black bean sauce

• 1. Take out some green onion leaves, cut them into long strips of about 8 cm, and tear them thinly.The shredded scallion leaves will become curled and used at the end.(Like the shredded green onion on the white plate in the picture)
  
  Cut the remaining green onion into shreds, shred the ginger, and shred the red pepper.Take out four or five ginger shreds and cut them into pieces, and cut the millet into rings., cut the pork into small cubes and mix well with the minced ginger.
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  2. Wash the Wuchang fish you bought back and remove the black membrane in its belly.Make one cut on the back and two cuts on the side of the belly.Apply some shredded ginger and green onion to the fish body and belly.Marinate for half an hour.
  (You can rub it with cooking wine before applying the onion and ginger, because I don’t like the taste of cooking wine, so it’s useless.)

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  3. No need to put oil in the pot.Pour the pork into the pot and stir-fry until fragrant.Stir-fry until fragrant, then add the black bean paste and stir-fry until fragrant.Add the spicy millet before serving.

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  4. Set aside the fried ingredients.

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  5. Rinse the fish after half an hour and put it on a plate.Add new scallions and ginger.There needs to be some padding at the bottom of the plate, so it doesn't need to be stuffed in the fish belly.

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  6.After the water is boiled, add Wuchang fish.Start taking out your phone to time the clock.
  If it is about a pound of Wuchang fish, cook on medium-high heat for 9 to 9 and a half minutes.
  The Wuchang fish I cooked today was almost 7 taels.I cooked it on medium-high heat for 8 minutes, and the fish meat was just right.
  
  The best condition is when there is a little blood on the backbone of the fish, so that the fish meat is just right and the most tender.

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  7. Take out the fish, clean the shredded onion and ginger, and pour the steamed fish with soy sauce.Put the previously fried ingredients, a little shredded ginger and red pepper, and roll up the shredded green onion.

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  8. Drizzle with hot oil.

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  9.Put the fish you cooked last time.This Wuchang fish weighs 1 catty.