1. Prepare the ingredients.
2. Remove the head and tail of the bream, cut off the middle back, and cut into even equal parts. Be careful not to break the belly. The cut bream and heads and tails are put in a basin and marinated with shredded ginger, salt, pepper, steamed fish soy sauce and cooking oil for ten minutes.
3. Cut the ham and ginger slices into diamond shapes.
4. Cut the green and red peppers into circles.
5. Put the fish in a large plate and arrange it into a flower shape along the natural direction, with ham and ginger slices inserted in the space. The fish head is placed, and the fish tail is cut into sections and placed next to the fish head. Steam in a pot on the water for six minutes, turn off the heat and simmer without removing the lid for four minutes.
6. Just decorate with green and red peppers.
Tips:1. Lay the fish flat, draw a line on the fish with a knife, press the drawn line with a big knife, and cut it down forcefully. Bones are not easy to cut, so you can put a knife and hit it with a hammer to break it.
2. When cutting the fish, don't break the belly of the fish, but cut it deeper to make it easier to plate.
3. Those who like to splash hot oil can also splash the oil last. To
