1.Ingredients required, wash the fish and half the green onions Cut half of the green onion into sections, half of the ginger into slices and half into shreds

2. Fish washing To control the dryness and moisture, make four cuts on both sides to make it easier for the fish to absorb the flavor!

3. Put the prepared ginger slices into the opening of the knife, each Put a slice

4.Tuck one piece into each

5.Put shredded ginger into the belly of the fish

6.Put the green onions at the bottom of the plate

7. Put the fish away.If your family has a strong taste, you can sprinkle a little salt and marinate for a quarter of an hour

8.Add appropriate amount of water to the steamer

9. Bring to a boil over high heat and then add the seabass (must be steamed)

10.Cover and cook over medium heat for 8 minutes!

11. It’s time to steam the fish and prepare the sauce! Pour onion, garlic and all the ingredients mentioned above into a bowl and mix thoroughly!

12.Cut the lemon, squeeze three tablespoons of lemon juice, and mix thoroughly p>

13.Cut green and red peppers into thin strips, and sprinkle them on the back of the fish after the fish is cooked

14.After the fish is steamed for eight minutes, take it out and change it to a large plate.Throw away all the ginger and green onions used to steam the fish.Do not use the steamed soup.Sprinkle in the lemon juice you just prepared.Simmer for another minute, and after the lemon juice aroma comes out, take it out of the pot (the steam was too strong when you opened the lid, so the photo was all foggy, so I didn’t take it)

15.After the fish is out of the pot, heat it in another pot and add two tablespoons of oil

16. When the oil is hot enough to smoke, pour it on the fish.When you hear the hot oil slurping, do you swallow your saliva? Then bring the fish to the table quickly! Steamed fish must be eaten while it’s hot!