Usually, the chicken essence can be steamed directly after being opened. The steamed fish is more tender and delicious. The soup can also be used to drink the soup. The fish has a sweet taste.
Wash the peeled slices of ginger, wash the onion and cut into sections, and take a piece of green onion and cut it for decoration.
Take a plate (preferably deep, because you will need to pour chicken), ginger and shallots on the plate, and then put the washed grouper on top.
Stir-fry, stir well with chicken and pepper, pour into the grouper block and sprinkle with clams.
Put enough water in the pot, wait until the water is boiled, put the fish in steaming, and cover the lid for about 10 minutes. After the fish is steamed, pour in the sesame oil and sprinkle with the green onion to enjoy.
The size of the fish fillet will be slightly different. The thicker and larger pieces can be extended slightly for one or two minutes.