Steamed bream

Overview

Just bream, nothing special.

Preparation: Cut both sides of the fish (without salt), cut the top of the onion, ginger and garlic. Put some shredded ginger and scallions on the belly and surface of the fish. Leave most of the ginger, onion, garlic, and chopped green onion.
Steam before the water boils. Cover the lid and when it starts to steam, turn to medium heat. (The pot is too small and cannot be covered; the fish is temporarily broken and replaced with a small dish) Tick tick tick. . . . Ten minutes later.
Set the fish aside and don't eat it. Heat the pot and add the remaining ginger, onion and garlic. Sauté until fragrant.
Add a small amount of soy sauce. At this time, you can also pour the juice from the steamed fish plate. Bring to a boil. Let's call this sauce.
Pour the sauce over the fish and sprinkle with chopped green onions. The fish is delicious when dipped in the sauce. Eat lightly, no need to add salt.