How to cook steamed mandarin fish with electric pressure cooker?

... does your family only have an electric pressure cooker? It is more suitable to steam mandarin fish in an ordinary pot, just steam it in a frying pan!

The steamed mandarin fish in my family is similar to that in restaurants. Tell me about my practice:

Lee Kum Kee steamed fish, a bottle of soy sauce (if not, buy Haitian or Pearl River Bridge), a bottle of cooking wine from the old talent minister, a piece of ginger, a little onion and coriander, and a piece of mandarin fish (about a catty is better). Let the stall owner kill it for you after you buy it in the vegetable market (osmanthus fish has a sharp fin and less poison, so it will be difficult to kill it yourself.

After returning home, cut the ginger into large pieces, wash the chopped green onion and cut it into scallion strips. Spread the ginger slices and scallion strips on the bottom of the steamed fish plate (the plate needs to have a certain depth to accommodate cooking wine and soy sauce), put the washed mandarin fish on the ginger slices and scallion strips, and sprinkle 4-5 spoons of cooking wine (the most commonly used small white porcelain spoon for soup when eating) evenly on the fish to marinate mandarin fish.

Boil the water while marinating the fish, and cut the parsley and the remaining shallot leaves into strips about 3 inches for later use; After the water is completely boiled, steam the salted fish in the pot (even the ginger slices, onion strips and cooking wine under the fish in the plate). The fish must be steamed with strong fire (this is very important! ), generally a catty of fish is steamed for about 9 minutes, after 9 minutes, turn off the fire, then let it stand for 2-3 minutes, and then open it when the time is up; Carefully pour the steamed fish juice out of the plate (the cleaner the better, but be careful not to pour the fish out or spoil it). If it is for the sake of beauty, you can carefully pinch off the scallion strips and ginger slices that change color under the fish (it is easier to damage the fish, so don't do this step if you are not careful); Arrange coriander and onion strips evenly on the fish, then take 3-4 spoonfuls of steamed fish soy sauce and sprinkle it evenly on the fish; Take 3-4 tablespoons of oil (peanut oil is recommended, which is more fragrant) and heat it to 80% heat (the oil is just bubbling or smoking). Pour the oil evenly on the fish while it is hot (there will be crackling frying and oil stars splashing around the plate). After eating, you can serve!