1. Remove the scales and internal organs of the fish
2. Cut the body part into even slices, shred the green onion and ginger, and cut a little pepper into rings
3. Add the fish segments to the cooking wine and marinate for 10 minutes. Put the fish segments on the plate and place them in the shape of a peacock, then place the fish heads and fish tails.
4. Put ginger, a little chopped green onion
5. Put the chopped pepper in the frying pan and stir-fry, spread the sauce evenly on the fish, drizzle with steamed fish soy sauce, and decorate with red and green chili rings
6. Vantage steamer JZD33-Z3B preheated to 100 degrees, put the fish in the steamer, steamed for 10 minutes and then take it out
Tips:1. When cutting fish, you can cut thinner and better shape;
2. Steamed fish and soy sauce and chopped pepper contain salt. You can decide whether to add additional salt according to your taste.
