Steamed mandarin fish

Overview

Live fish are fresh to eat! So you have to boil the pot and steam it! Or you'll be old!

Take good care of the fish! Good movie!
Pickled onions, ginger and garlic! (Special reminder not to add a lot of salt or the fish will lose moisture! The meat will be very dry and woody! It is best not to marinate in a stainless steel basin but in a porcelain basin!)
Make water! The water is boiled and then steamed. (The fire will be cooked in ten minutes! If it is too long, the meat will be old! If it is too short, the parasites will not be killed! In short, it also depends on the size of the fish! If it is thick, steam it for a while longer! 15 minutes is enough!)
Remove the onions, ginger and garlic used in steaming! (The green onion, ginger and garlic used when marinating the fish! The original pickled fish is not good! It is steamed at high temperature! It becomes more muzilla-flavored. Personally, I like to remove it and replace it with fresh green ginger shreds!)
Sprinkle with a pinch of salt! And light soy sauce or extremely delicious or steamed fish soy sauce!
It’s actually done! Personally, I like to drizzle hot oil on it at the end! It will bring out the fragrance of onions, ginger and garlic! Even more delicious!
Done! It's very simple!