The home-cooked practice of barracuda

The daily practice of barracuda is as follows:

Tools/materials: barracuda, ginger, onion, white wine, yellow wine, starch, soy sauce, steamed fish black soybean oil, white sugar, salt, pepper powder, black bean sauce, edible oil, clear water, chopping board, knife, bowl, plate, chopsticks, steamer and wok.

1. Clean the barracuda, put it straight on the chopping board, and cut the back of the fish diagonally across two fingers on both sides of the fish with a knife, so that the thick belly of the fish can be heated evenly and tastes delicious when steaming the fish.

2. Wash ginger, slice and shred for later use.

3. Pour a little white wine on the fish and knead well, then pour yellow wine and a little starch into the fish and marinate for two minutes.

4. Pour off the fishy wine, put the ginger slices into the fish belly, put the ginger into the incision of the fish anticline, and steam on the plate for 12 minutes.

5. Seasoning: While waiting for the fish to steam, put the soy sauce, steamed fish soy sauce, white sugar, a little salt, pepper powder and a little lobster sauce into a bowl, pour the cooking oil into a wok, heat it, and pour it into the bowl and stir it evenly.

6. Cut the onion into sections. After the fish is steamed, pour out the soup spilled during steaming, and then pour out the seasoning along the whole fish. Finally, put the onion on the fish, and the barracuda is ready.