Main ingredients: 1, half green and red pepper, 5 grams of sesame seeds, 10 grams of sesame oil, 5 grams of cumin powder, two spoons of oyster sauce, one spoon of light soy sauce, one spoon of cooking wine, Pixian Douban One spoonful, 5 grams of chicken essence, 20 grams of dried chili, one star anise, one bay leaf, two or three drops of dark soy sauce, 20 grams of shredded onions, one egg white, and appropriate amount of shredded ginger.

1. Wash the fish and shave out the bones and thorns.

2. Cut the fish head in half, but don’t break it.

3. Arrange the fish bones and fish bones, add some water, wrap in plastic wrap and steam in the microwave for 8 minutes.

4. Cut the fish into slices.

5. Then use chicken essence, egg liquid, cornstarch, cooking wine and water, put it into the fish fillet and catch it lightly for one minute.

6. Boil water in a pot. When the water boils, scoop out the fish fillets until they are eight ripe.

7. Take the fish fillets and place them on the fish bones.

8. Add oil to the pot and sauté the peppers, shredded ginger, star anise, bay leaves and onions over low heat.

9. Stir-fry for about a minute. Add light soy sauce, dark soy sauce, oyster sauce, and bean paste. Stir-fry for a while, then add the soup and beat into a thin gravy. Add cumin and chicken essence.

10. Pour the thin gravy over the fish, place the green and red pepper shreds on the fish fillets, and sprinkle with sesame seeds.