Whole fish with scallion oil

Overview

I took a break today and opened the refrigerator. Why is there a fish that has not been frozen? Even though it has been refrigerated in the refrigerator, it has been stale for too long. I only recognize the tilapia that children love to eat, because tilapia has fewer bones and can be safely fed to children. No other fish fits the bill. No matter what kind of fish it is, I will just make it a scallion oil fish!

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• banquet dishes
• lunch
• chicken essence
• cooking wine
• dried red pepper
• garlic
• onions
• pepper water
• sugar
• vinegar
• fish
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean the fish and prepare onions, ginger and garlic.

   

2. 2 Cut the fish diagonally a few times to facilitate the flavoring, and apply some salt and cooking wine.

   

3. 3 Onion, ginger, garlic, chopped.

   

4. 4 Stuff the chopped onion, ginger and garlic into the fish belly, and put the rest on the fish and place it on the bottom of the plate.

   

5. 5 Add water to the pot and bring to a boil. Use two chopsticks to support the fish on the plate and steam over high heat for 8 minutes.

   

6. 6 Prepare the sauce. Put a small spoon each of soy sauce, vinegar, pepper water, sugar, and chicken essence into a small bowl and stir well.

   

7. 7 After turning off the heat, steam for another 5 minutes.

   

8. 8 Put the steamed fish into a plate, put long and finely chopped green onions on top of the fish, add some red pepper shreds, and pour the sauce over it.

   

9. 9 Heat up the oil in another pan.

   

10. 10 Heat the oil and pour it on the green onions and peppers on the fish.