1, 3-4 pieces of bream, and appropriate amount of tea;

2, the right amount of flour.

2. Accessories:

1, onion, ginger, garlic, sesame;

2. Salt and sugar;

3, pepper, cooking wine.

Three. Exercise:

1. Remove the head and tail of bream, take the fish body, cut it into pieces, smear it with salt, pepper and cooking wine, and sprinkle with ginger slices for pickling;

2. Put water in the pot and steam the fish pieces in the steamer for 8 to 10 minutes. Drain the steamed fish, and apply a layer of oil on the surface of the fish skin for later use;

3. Prepare smoking materials: tea, flour, sugar and other proportions;

4. Prepare 1 piece of tin foil and spread it at the bottom of the pot. Mix the smoked materials evenly, pour them on tin foil, and put a steaming rack on it;

5. Put the fish pieces on the steaming grid at intervals, cover the pot cover and smoke with low fire. Smoke the fish to a proper color, turn off the fire and take the fish out of the pot;

6. Pour a little oil into the wok, and cut the onion and garlic into powder, medium and small, fragrant;

7. Pour chopped green onion and minced garlic on 8 pieces of fish and sprinkle with sesame seeds.

8. Complete production.