1. Prepare a bream.
2. Remove the scales and internal organs, and cut with a knife from the back of the fish toward the belly of the fish. Don't cut off the belly of the fish.
3. Fill the bowl with ginger slices.
4. Turn over the fish in turn, lay it out in a peacock shape, add cooking wine and marinate for 20 minutes.
5. Bring water to a boil in a pot.
6. The water opens up into the fish, and the green onions are added.
7. Steam the fish on high heat for 5 minutes, then steam it for 3 minutes.
8. Okay, don't pour out the soup.
9. Remove the onion knots.
10. Drizzle with steamed fish sauce, top with millet pepper and chopped green onion.
11. Pour hot oil on it and serve it, so beautiful and beautiful.
