1. After the bream is slaughtered and cleaned, cut off the head and tail, slice the fish body, cut off the fish bone, and connect the fish belly
2. The fish is marinated with salt and cooking wine
3. Cut chives, shredded ginger
4. Put the marinated fish in the shape of a peacock tail, put the fish head in front, and put the onion and ginger
5. Bring the water in the pot to a boil, put the fish in the plate, and steam for 10 minutes
6. Dice the bell pepper, shred the green onion leaves and soak in water
7. The steamed fish, take it out, pour out the excess soup and ginger at the bottom of the plate
8. Then put the sweet peppers and green onions into the garnish, drizzle with steamed fish soy sauce, put an appropriate amount of oil in the wok, heat up, and then pour the fish on the body.
