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1. Prepare the ingredients: know the sea bass, appropriate amount of green onions and ginger, appropriate amount of ham, and fresh mushrooms (the last two are forgotten to take).
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2. Cut the fish into two pieces (the plate is not big enough), add a small amount of salt, cooking wine, green onion and ginger to marinate for 15 minutes. The fish body is cut with a knife, which is easy to taste. Place the ham and mushrooms on the knife respectively and place them evenly.
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3. After the water in the pot is boiled, put the plate in, steam for 7, 8 minutes (according to the size of the fish, increase or decrease the time), turn off the heat, and simmer for 3 minutes.
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4. Cut appropriate amount of green onion and ginger, evenly put on the fish, pour in the steamed fish soy sauce.
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5. Put an appropriate amount of oil in the pot (a little more than stir-frying), and fry the peppercorns on a low fire until fragrant.
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6. Pour the pepper oil into the fish while it is hot, and the meat version of the steamed fish is ready to be served.
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