1. Remove the head, scales and internal organs of the triangle bream.
2. Slice in the same direction, do not cut, and be even in size.
3. Cut the green and red peppers into rice grains.
4. Put the fish on the plate and marinate it with salt, lard, chicken essence, oyster sauce, beer, green onion and ginger juice.
5. Put on a plate, put on the steamer for 8-12 minutes, sprinkle with green and red pepper and add chicken essence.
6. Peel the tomatoes and make the skin into flowers.
7. Sprinkle chopped green onion, drizzle with steamed fish sauce, heat for 30 seconds, take out, and pour in hot lard.
Tips:Choose fish that is about a catty in size, too big to cut.
The slices must be cut evenly, otherwise it will be unsightly.
