The squid is cleaned of the internal organs, and a few knives are cut obliquely on both sides of the fish.
Put a few slices of ginger on the belly of the fish. Put some cooking wine on the fish, sprinkle a little salt, and let the taste be light, because steamed fish oil should be put after steaming.
Put the fish in the steamer and let it steam for ten to fifteen minutes depending on the size of the fish.
Cut the green onions into thin filaments, and then cut a little red pepper to make an embellishment. No green onions can be placed with small shallots.
After the fish is steamed, some water will be distilled from the plate, and the distilled water will be drained, or left a little.
Put the chopped green onion and capsicum on the fish, then pour the appropriate amount of steamed fish oyster sauce. If you like spicy food, you can put dried chili on the fish, or put a little parsley.
Put some oil in the pot and heat it, drench it on the fish. Don't pour a place when pouring oil. Try to pour the onion on top.
The onion is especially delicious after being boiled by oil.
If the fish is steamed and steamed out a lot of water, you can dump it properly.