Cooking Steps

1. 

   Step1:Remove the head and tail of the washed fish. Slice from the back to the belly of the fish. Remember not to cut.

2. 

   Step2:Pour the salt into your hand. Touch the fish evenly. Then put the chopped green onion and ginger into the bottom of the fish, each cut of the fish and the belly of the fish. Pour in the cooking wine and marinate for 30 minutes.

3. 

   Step3:Remove the shallots and ginger from the pickled fish. Put them on the plate. Put them in the shape of peacocks. Put the fish head on the top. Put the fish tail on the bottom.

4. 

   Step4:After setting the shape, put the green onion and ginger on each incision of the fish. Put some steamed fish soy sauce.

5. 

   Step5:Put it into the Fang Tai steamer. Steaming fish mode. 10 minutes. After steaming, remove the onion and ginger. Put in the green pepper and red pepper small round pieces for decoration. Sprinkle with steamed fish and soy sauce.