1 grouper, 4 shallots, 30g ginger, 1 red pepper,

A. 1 tbsp oyster sauce, 2 tbsp light soy sauce, 150㏄ water, 1 tbsp fine sugar and 1/6 tbsp white pepper.

B rice wine 1 tbsp, salad oil 100 tbsp.

working methods

1. After the grouper is washed, cut a knife from the fish's dorsal fin and head to the fish's tail and keel, and put the cut part on a steaming tray (put a chopstick horizontally under the fish to facilitate vapor permeation).

2.2 Wash the onion, cut it into pieces, peel and slice it with 10g ginger, spread it on the fish, pour rice wine on it, move it into an electric cooker, add 2 cups of water to the outer pot, and cook until the switch is switched off (or steam it in a steamer for 15 minutes until it is cooked), take it out and put it on a plate, and discard the onion ginger and steamed fish water.

3. The other two shallots, ginger and red pepper are shredded and spread on the fish. Heat 50㏄ oil and pour it on the onion and ginger.

4. Boil seasoning A and pour it on method 3.

Note: This menu is an online excerpt.