Ingredients; Sugar, salt, rice wine, soy sauce, sesame oil.

(2) Method A: First slice the fish into oblique slices (thinner) and put them on the plate for later use.

B: Shred onions and peppers and soak them in cold boiled water.

C: Mix the sauce: sugar 1 spoon, salt 1 spoon, rice wine 40CC, soy sauce (color matching), and mix well for later use.

D: Cut a few slices of ginger and put them on the fish fillets, evenly pour the sauce on them, boil water and steam for about 3 minutes (it can be easily pierced with sharp chopsticks), and then clip off the ginger slices.

E: Spread with shredded onion and pepper. Mix olive oil and sesame oil with each 10CC, heat to 100℃ (smoke from the pan), and then pour it evenly on it to serve.

(Simple version: You don't need to burn oil, just cover the pot with sesame oil and steam for 10 second, but the aroma may be slightly inferior. There is also a deluxe edition: tofu on the ground floor,