1. Clean skinned fish
The skinned fish itself is cleaner than other fish, because it has already been skinned, but a small amount of belly waste should be removed when buying it home. At the same time, the gills should be cleaned. The head of the skinned fish is very small, and the gills are different from other fish. You need to tear the mouth of the fish, pull out the gills from the upward position, and then clean the fish.
2. Prepare ingredients
Cut celery into small pieces, cut millet pepper into shreds, prepare a shallow casserole, put vegetable oil on the wine at the bottom of the pot, and evenly place the fish in the casserole. Try not to stack them in layers, but put them in two layers at most. Spread a spoonful of south ginger foam, a spoonful of soy sauce, soaked lobster sauce and millet pepper on the surface of the fish evenly.
3. Boiled fish
Put some water in the casserole with the same amount of water as the fish, and leave it for about 2 minutes to taste better. Because you don't need to put salt in the bean paste, you need to put a little more salt in the heavy taste, depending on your own taste. Boil the water in the casserole over high fire. Peel it and say you can't boil it for a long time, otherwise the meat will become stale and will not feel fresh.
4. Cauldron
After the water in the casserole is boiled to the boil, open the pot and put the celery section into it to serve as a spice. Then cover the lid and boil it for 2 minutes. When the fish eyes protrude, turn off the fire immediately. Do not open the lid after turning off the fire. Use the heat of the casserole to cool it for a few minutes before eating. The fish cooked in this way is very fresh and delicious.