How to make Cantonese steamed fish

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  1.Clean fresh live fish to remove internal organs, fish scales, etc.(generally sold fish The merchants will help with it) We just need to take it home and clean it again for later use

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  2.Onion Wash and prepare ginger, garlic, etc.

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  3.After the fish dries out the water, Rub a little salt into the belly of the fish,

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  4. Pour in cooking wine and marinate for 20 minutes , this removes the fishy smell and makes it easier to taste

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  5. After marinating, use a knife to cut Cut a slit in the dorsal fin of the fish, do not cut it all the way through

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  6.After cutting it, it will look like this p>

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  7.Take a large plate and pad the bottom with sliced ​​ginger and green onion

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  8. Then take some shredded green onions and ginger and fill the fish belly.This will remove the fishy smell when steaming the fish and the belly will not be sticky.It will collapse and become more beautiful

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  9. Place the fish on a large plate covered with ginger and green onion Put the steamer in, cover the lid and start steaming,

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  10. Steam for 10 minutes Yes, this is what it looks like just steamed

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  11.The steamed fish is removed from the steamer Take out and pour out the steamed water in the plate.This water is fishy.Carefully move the fish into the long fish plate

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  12.Take an appropriate amount of garlic slices, shredded green and red peppers, shredded green onions and shredded ginger and lay them on the fish, as shown in the picture

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  13.Add steamed fish soy sauce according to your personal salty taste

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  14.Finally, heat the oil in another pot and pour it on the fish, on top of the shredded colorful peppers and green onions, from beginning to end, and a Cantonese-style steamed fish is ready