1. One bream, the fish stall staff must clean it up after handling it, especially the black film in the belly of the fish.
2. The head and tail of the fish are removed, and the fins are cut off. Cut the fish body into thin slices without cutting off the belly.
3. The fish is marinated in salt, ginger, green onion, cooking wine, light soy sauce, and steamed fish soy sauce for 10 minutes.
4. Place a few slices of ginger on the bottom of the plate.
5. The fish's body is spread out, flattened into a peacock-shaped screen, and the fish head is placed in the middle.
6. Spread shredded ginger on the fish and steam it on high heat for 6 minutes after the water is boiled. (Because the fish is cut into thin slices, it is easy to cook)
7. Boil some hot oil and pour on the fish after it is out of the pan. Use green and red pepper rings to put on the shape and serve. This is a simple version of mine. You can use your imagination to put on a more beautiful look.
