1. Prepare the dragon fish belly.

2. Cut the fish belly into 2 cm square strips.

3. Remove the blood tendons from the fish belly with a knife.

4. Cut into 2cm cubes.

5. Put the cubes into a seasoning bowl, add salt, sugar, chicken essence, cooking wine and pepper and mix well, allowing the seasoning to completely dissolve into the fish.

6. Add a little starch and mix evenly, then use an appropriate amount of peanut oil to mix evenly and let it sit for 10 minutes.

7. Put the flavored fish pieces into the fish plate and place them on the fish plate. Sprinkle the shredded ginger on the fish.

8. Bring enough water to a boil over high heat, put the fish arranged in step 7 into the pot and steam for 6 minutes, then steam for 2 minutes.

9. Take out of the pot, remove the shredded ginger, discard it, and tidy it up a little, and it’s ready.