Cooking Steps

1. 

   Step1:Don't open your stomach when buying Wuchang fish. Just ask him to scale. When you get home, chop off the head and tail of the fish. Take out the internal organs. Remember, never cut the belly of the fis

2. 

   Step2:Cut from the back. Cut the fillet into 0.5cm thick. Cut to the belly and leave a 0.2cm. Don't cut. Press this to cut the whole fish

3. 

   Step3:Shred the ginger and onion. Put them evenly on the bottom of the plate. Put the cut fish in peacock shape. Put the head and tail in front. Put salt on the whole fish. Put vinegar, cooking wine, pickled peppers and Douchi for 10 minutes. Put some ginger slices on it. Remove fishines

4. 

   Step4:Put water in the pot. Boil the fish and steam for 56 minutes. Take out the fish. Remove the ginger slices. Pour out the soup on the plate. Add red pepper to each piece of fish. Chop the shallots. Sprinkle them evenly on the fish. Put in steamed fish and soy sauce.

5. 

   Step5:Heat the pot. Pour in some peanut oil. Heat to 70-80%. Pour the oil on the fish. Serv