Cooking Steps

1. 

   Step1:Cut scallion and ginger into shreds. Cut some scallions and ginger slices. Cut millet and pepper into small pieces for decoration. Cut scallion into small piece

2. 

   Step2:Clean the killed flat fish. Cut off the head and tail of the fish. Cut evenly from the abdomen to the back. But make sure that the abdomen is connected continuously. After cutting, apply a layer of salt evenly

3. 

   Step3:The bottom of the plate is covered with shredded green onion and ginger. You can also pad one or two scallion sections. Place the flat fish in the same direction and the cut fish strips. Place the fish meat like the cut ham in a week. Place the fish head and tail on the head and tail respectively. Put them in peacock shape. Sprinkle with cooking wine and ginge

4. 

   Step4:Steam on boiling water for 8 minutes. Turn off the heat and don't open the lid. Steam for another 2 minutes. Pour out the steamed water and put in the steamed fish drum oil