Description: Steaming is the best way to cook seafood in my opinion, which can highlight its tenderness, and the method is also very simple, with black fish to make delicate and tender, melt in the mouth ~ light milk, the focus is that the meat is spiny and less, delicious and nutritious

Materials:

• Black Fish 3 pieces
• Root: 1 roots
• Ginger 1 pieces
• 1 dried chili peppers
• 2 scoops of steamed fish soy sauce
• A pinch of salt

Steps:

1. Ingredient Preparation

2. Wash the cod after thawing, add a little salt, shredded ginger and green onion and marinate for half an hour

3. Remove the seeds of the onion and dried chili peppers, cut into fine pieces and soak in ice water

4. Serve the kun with ginger slices

5. Boil the water and steam over high heat for 0 minutes

2. Remove the ginger slices, discard the steamed juice, and pour in 0 tablespoons of steamed fish soy sauce

7. Sprinkle with shredded green onions, shredded chili peppers, and splash with hot oil (corn oil, salad oil, etc. can be used.)

8. Fresh and tender

Tips:

After the snail is broken, the effect is better when pickled to remove the smell