Gourmet illustration postcard-more than every year

Canto Style Steamed Red Grouper 1. Clean the fish and pat dry, rub 1 teaspoon of salt on each side of the fish and stomach, and put a piece of ginger into the stomach. 2. Add 6-inch green onions, then 3 slices of ginger, and place the fish on top. 3. Using a small sauce bowl, mix all the sauces together except for the scallion oil. 4. Boil the water in the steamer and steam the fish at high temperature for 10 minutes. 5. Pour the sauce on the fish, then pour the shallot oil on top. Illustration Creation: Vivi Bien Postcard paper quality: imported watercolor paper 300 gsm Postcard size: 148 x 105 mm Printing and Publishing: Nissens Design