Cooking Steps

1. 

   Step1:Clean the scales, cut the head and tail, clean the internal organs and gills in the bell

2. 

   Step2:Use scissors to cut off fins. Clean them

3. 

   Step3:The body part of the fish is cut vertically from the back of the fish. Take a picture with your left hand. Cut into even thick pieces. Do not cut off the belly part of the fish. It should be connected together

4. 

   Step4:Open the cut fish and arrange them into fan-shaped pieces. Put the fish heads vertically near the fish belly

5. 

   Step5:Cut half the ginger and the scallion. Spread the ginger and scallion on the fish

6. 

   Step6:Put water in the pot. Put the fish in after boiling. Cover the pot. Steam over high heat for 5-6 minutes. Don't open the lid after turning off the heat. Steam for 2 minutes and then take out

7. 

   Step7:Cut the other half of ginger, cut the green onion, cut the red pepper into circles, wash it with cold white water and drain the water

8. 

   Step8:Take out the fish. Use chopsticks to remove the ginger and scallion and white silk

9. 

   Step9:Pour the juice out of the steamed fish

10. 

    Step10:Put 30ml of oil in the pot. Put in the ginger powder and explode

11. 

    Step11:Put scallions in the space between the fish belly and the fish head. Put a circle of red peppers on each piece of fish. Pour the oil and ginger on the fish together

12. 

    Step12:Drizzle with about 30ml of steamed fish and soy sauce.