Cooking Steps

1. 

   Step1:Remove the internal organs of dongxingban, wash the scales, remove the fish ribs on both sides with a knife, cut into thick slices, marinate them with the salted, powdered and fragrant oil flower carving wine, wash the radish, cut into pieces (about 4cm in length, 3cm in width and 1cm in thickness), oil them, add ginger and onion, simmer the radish to make it 5,6 mature, take them out for standby, change the mushroom into a knife, water for standby, and slice ginger for standb

2. 

   Step2:Jingcong, shredded red and yellow peppers in ice wate

3. 

   Step3:Put the fish head in a separate container. Spare. Spread the fish bone on the fish plate. Then place the fish fillet, shiitake mushroom, radish, ginger on both sides of the fish bone in turn

4. 

   Step4:Steam the fish head in the steamer for 5 minutes, then put in the fish fillet and steam together for 6 minutes. Take it out of the steamer after steaming. Combination of fish head and fish fille

5. 

   Step5:When steaming fish, you can operate this step at the same time - start the pot with hot oil, stir fry garlic and Douban sauce, then put in Dousu and a little sugar to stir fry to make crisp. Pour the fried Dousu on the fish, pour in a little hot soy sauce, jingcong, red and yellow pepper to garnish and serve