The knife is pressed against the flesh as much as possible as you slice out the fillet on the back. Then shave down to the belly part of the fish and fillet it out. After the fish is taken out then slant the knife 45 degrees to slice it into thick slices. For the rest of the skull just the head and tail wing parts. Use the rest of the bones for other dishes. After the fish bone is done, put it aside.
Prepare a piece of steamed Jinhua ham and cut it into thick slices. Ham tastes salty so it has to be steamed before you can cook it with the fish. Otherwise the fish will become very salty. Cut the ham and set aside. Prepare a few choy sums and remove the excess leaves. Cut the boiled mushrooms in half on the diagonal and set aside. The next step is to marinate the fish, prepare the right amount of salt and sugar to taste, a little cooking wine to remove fishy. Add some cornstarch and mix well. After mixing well, add the right amount of oil, continue to mix well, the oil can prevent the marinade when desiccation, but also can increase the flavor.
After the fish is marinated, put it on the plate, and then stacked on the ham and mushrooms stacked in turn, so that it has a sense of hierarchy, cooking in the use of the ham and mushrooms should be sandwiched together. This will add layers of flavor to the dish, making it three flavors at once, salty, fragrant and fresh. Once it's laid out then sprinkle it with shredded ginger and place the head and tail fins. The next step is to steam it, and when the steamer goes up, add the fish and steam it for about 8 to 10 minutes. Heat the salt, sugar and oil, and add the bok choy. Open the lid and blanch the bok choy, then remove from the pot and set aside. 8 minutes later, use a bamboo skewer or chopsticks to insert into the last position of the fish. If it goes in easily, it means it is cooked, then take it out and pour out the juice of the fish and discard it. Pour hot peanut oil on top to bring out the flavor of the ingredients again. On the bottom in a drizzle of a moderate amount of steamed fish soy sauce to increase its underlying flavor. A savory and fragrant unicorn steamed grouper is completed.