1. Ingredients:

300g Chinese squid, appropriate amount of oil, appropriate amount of salt, 1 tsp cooking wine, 4 fungus, half carrot, 1 green pepper, 1 pepper A small spoon, 1 tablespoon of sesame oil, and an appropriate amount of water starch.

2. Method:

(1) Remove the scales, intestines and clean the Chinese fish. Small slits were cut on the back of each fish, about 1.5cm apart.

(2) Sprinkle salt, pepper and cooking wine evenly on the fish body.

(3) Flip on both sides to allow the cooking wine, pepper and salt to fully penetrate into the fish body and marinate for 15 minutes.

(4) Slice the ginger, break the onions into pieces and spread them on the bottom of the plate. Pour a tablespoon of seafood soy sauce so that the soy sauce covers the bottom of the plate.

(5) Put the marinated fish on top of the seasoning.

(6) Sprinkle some soy sauce on the fish and spread evenly.

(7) Put in the steamer and steam for 10 minutes after boiling.

(8) Prepare some green peppers, carrots, fungus, and onions.

(9) Cut all four items into shreds (control the amount yourself, not too much.

(10) After the fish is steamed for 10 minutes, sprinkle evenly with shredded vegetables and steam for 3 seconds Minutes.

(11) Take it out when the time is up.

(12) Carefully move the fish and some of the above shredded vegetables to another plate.

(13) Pour the remaining steamed fish soup and some shredded vegetables into the wok. Pour a spoonful of water starch into the gravy.

Pour the prepared gravy. Just get on the fish.