1. Ingredients: 1 catfish, 20 grams of ginger, onion and garlic, 20 grams of cooking wine, 2 grams of salt, 10 grams of soy sauce, 5 grams of mature vinegar, 3 grams of sugar, 3 grams of chicken essence, 10 grams of oyster sauce, 3 grams of tempeh, 3 red peppers, half a carrot, and half a kale flower.

2. Clean the fish gills and cut off the fish head and tail.

3. Clean the contents of the fish belly from the incision of the fish head and keep the fish belly intact.

4. Go from the body of the fish toward the tail, and use a knife to cut into pieces of about 0.5-1cm, making sure that the abdomen is connected continuously.

5. Add appropriate amount of cooking wine, oyster sauce, salt, sugar, chicken essence, mature vinegar, soy sauce, and tempeh, and marinate for half an hour. It is best to put it in the refrigerator for 3 or 4 hours.

6. Use a large plate. Spread shredded ginger, green onions and minced garlic on the bottom of the plate. Place the cut fish on the plate, place the fish head in the middle, and place the fish tail under the fish head. , the fish fillets are pressed one by one and arranged in the shape of a peacock with its tail open.

7. When the water in the pot is boiling, put the fish in and steam it. If you put it in too early, it will smell fishy. Steam over high heat for 7-10 minutes (depending on the thickness and size of the fish), then turn off the heat and simmer for another 2 minutes.