1. First clean the sea bass.
2. Remove the head and tail of the fish
3. And then lose all the fins
4. Cut the fish body from the back to the abdomen with a flower knife with a thickness of 1 to 1.5 cm. Do not cut the abdomen.
5. If you feel that the fish is not easy to shape, you can use scissors to cut more of the connecting part, as long as you don't cut it.
6. Sprinkle some salt
7. Sprinkle some white pepper
8. Rub the fish repeatedly and marinate for ten minutes.
9. The marinated fish is opened on the screen and placed on the plate. The place close to the tail is relatively short, which affects the appearance. It can be cut and hidden in the head of the fish.
10. Cut some ginger slices
11. Code separately between each fillet.
12. Sprinkle some oyster sauce
13. Steam for 10-15 minutes after the steamer is aired.
14. Chop some small shallots and keep the tails
15. Steamed fish soy sauce, cooking wine appropriate
16. A small spoonful of sugar, make a bowl of juice
17. Take out the steamed fish and pour the excess soup into a bowl of juice
18. Heat up a proper amount of bottom oil in the pot
19. After the oil is hot, pour into the adjusted bowl of juice.
20. After the bowl of juice is boiling and fragrant
21. Add the chopped green onions, turn off the heat immediately, and use the remaining temperature to release the fragrant green onions
22. Pour evenly on the fish, insert a reserved shallot tail on each piece of fish, like a peacock feather, and decorate it with carrot flowers
23. You're done
24. Isn’t it beautiful, but it’s actually very simple.
25. Festive family dinner on the table
26. It's definitely another amazing dish
27. Don't hurry up and try
