1. A cleaned sea bass (processed)
2. Two-sided flower knife.
3. Cut the ginger into thin slices, cut the green and red pepper into diagonal shreds, and cut the green onion into thin slices.
4. Rub the fish lightly with salt, and put ginger slices in the mouth.
5. Put three chopsticks on the steamer, put the fish on it, and steam for 10 minutes. (Increase or decrease time according to fish size)
6. When the fish is almost cooked here, set the wok on the fire, pour a tablespoon of light soy sauce, dilute with an appropriate amount of boiling water, put more than 20 peppercorns, heat it with shredded ginger, green and red peppers, and half a spoon of salt. Turn off the fire.
7. Move the fish to the plate and pick up the ginger slices.
8. The soup is topped. Keep the pepper and ginger in the wok. Simple and fast, no oil cooking, delicious and attractive.
