When steaming fish, spread a few slices of scallion under the fish to prevent the fish from sticking to the plate. Putting ginger slices on fish can remove the fishy smell. When the steamed fish is served, it is best to change the plate, throw away the steamed juice and remove the ginger slices, so that the fish tastes fresher and has no fishy smell.

The following are specific methods for your reference. 1. Preparation materials: Anhui fish 700g, green pepper 50g, vegetable oil 50g, salt 20g, ginger 20g, onion 3g, soy sauce 10g, spicy skin 2g, cooking wine 15g.

1, Anhui fish is washed, eviscerated and cleaned. Pay attention to remove the black film on the belly of Anhui fish.

2. Wash and shred the onion, wash and shred the ginger, wash and shred the spicy skin, and wash and shred the green pepper for later use.

3. Cut the flower knives on both sides of the fish, wipe the whole fish with a little salt and cooking wine, then put onion and ginger into the fish belly and marinate for about 10 minutes.

4. Spread onion ginger on the bottom of the plate, spread the fish on it and sprinkle some onion ginger, so that the steamed fish can go fishy.

5. Put the fish into the electric steamer, add cold water to the water tank 10 minute, and do not open the lid half.

6./kloc-After 0/0 minutes, take out the steamed fish and pour out the soup.

7. Pour the oil from the pan and heat it. When the oil temperature is 80% hot, add onion, ginger and spicy skin and stir fry, then add green pepper and stir fry evenly.

8. Add a glass of cold water, then put tobacco, cooking wine and salt.

9. Cook until the soup thickens.

10, pour the cooked soup on the fish and serve.