Red fish (the fish I forgot its name)

Overview

Fresh, tender and smooth are the three words that best describe it.

Prepare the ginger and onion (there are not enough fresh onion sprouts at home, so I used old onion sprouts instead of the dried onion sprouts left in the past few days), cut the ginger into shreds, mince the old onion sprouts, and cut the green onion sprouts into sections. If you have intact fresh onion sprouts, you can tear the green onion leaves to taste better
Ask the seller to remove the scales, intestines and butcher the fish, put some shredded ginger on the fish (reserve half of the shredded ginger for later use), add water to the steamer, boil the water, and steam the fish with shredded ginger for 8 minutes
After steaming the fish, take out the fish and drizzle it with steamed fish soy sauce, then heat the oil in a pot, add shredded ginger and stir-fry until fragrant, then add old onion, diced salt, add fresh onion sprouts until the fragrance comes out, add a little chicken powder and stir-fry evenly, then turn off the heat and use a spatula to stir-fry the ingredients. Put the ingredients on the fish, then pour the soy sauce in the fish dish into the pot where you just fried the ingredients (while heating the soy sauce, you can also leave the ingredients in the pot to leave the fragrance on the fish, killing two birds with one stone), and use a spatula to shovel the soy sauce on the fish.