The ham and shallots are immersed in the squid, and then topped with a layer of steamed fish oyster sauce.
Wash the squid and remove the internal organs, cut it from the spine to the abdomen (with a portion of it not cut), and marinate for 10 minutes with salt and cooking wine.
Cut the ham into slices, cut the chives into small pieces, slice the ginger, put a layer of ginger on the plate, stuff the ham slices and the shallots into the opening of the fish, and place the fish on the ginger slices.
Put the fish on the plate and steam it for about 10 minutes. Sprinkle the steamed fish oil in Shanghai and finally pour a layer of hot oil.