Steamed Taihu white fish

Remove the scales from the white fish and wash the internal organs.

Use a knife to cut off 2 pieces of fish meat against the main bone.

Then cut the back side of the fish fillet into two-thirds without cutting off, cut off the head and tail, cut the fish bones into sections, and place them on a plate. Sprinkle with cooking wine and marinate for 10 minutes.

Wash the pickles and cut into 6 cm long sections.

Wash the wild rice and cut into 6 cm long strips.

Place pickle segments and wild rice shreds in the middle of the fish, then add onion segments, ginger shreds and chili shreds.

Add water to a steamer and bring to a boil. Add a large plate of fish and steam for 8 minutes. Turn off the heat and take out. Remove the shredded ginger and green onions, then sprinkle the chopped green onions on the fish and pour the steamed fish with soy sauce.