Preparation materials: snapper, red pepper, chives, ginger, salt, cooking wine, steamed fish soy sauce and oil.

1, pedicled red pepper, washed and cut into small circles. Wash shallots and cut into small pieces. Ginger is half broken and half sliced.

2. Remove scales, viscera, gills, and black film from the fish belly. If you cut the tail, you don't need to leave the tail; The fish head needs decoration. When cutting, you need to keep the front fin. One is to look good, the other is to keep the fish head upright.

3, cut the knife from the back, cut the fish into thin slices, but don't cut the fish, you need to connect the whole fish.

4. Put the cut fish into a dish, add cooking wine and onion, add Jiang Mo and salt, and marinate for a while to add the bottom flavor to the fish and remove the fishy smell.

5. After the fish is marinated, pick out the onion and ginger inside, put the fish plate into the plate, put the fish head in the middle, and steam on the pot for about 5 minutes. Boiling water is steamed in the pot, depending on the thickness of the fish fillets.

6. After steaming, take it out, pour out the steamed water in the plate and put the cut red pepper on the fish.

7. Sprinkle some soy sauce and chopped green onion on the steamed fish.

8. Finally, boil the oil in the pot. After the oil is heated, pour the hot oil on the fish, and the smug fish is ready. Cooking in the New Year, high-end atmosphere on the grade. It's beautiful and delicious.