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Ingredients: 500 grams of chilled monkfish.

Accessories: 20 grams of pickled pepper millet, 3 grams each of onion and ginger.

Seasoning: 10 grams of Chubang onion and ginger cooking wine, 15 grams of Chubang oyster sauce, 2 grams of salt.

10g of Chubang pure rice vinegar, 20g of Chubang oyster sauce, 10g of Chubang sesame edible plant blended oil, 15g of Chubang Balsamic Vinegar King, 20g of white sugar

Production process:

1. Thaw the chilled monkfish naturally and set aside for later use; 2. Marinate the thawed monkfish with Chubang onion and ginger cooking wine, Chubang oyster sauce, 3 grams each of onion and ginger, and 2 grams of salt for 2-3 hours; 3. Roll the marinated fish into a roll with plastic wrap and steam it in a cage for 25 minutes; 4. Put it in the cold storage to cool, change the knife and put it on a plate, mix ingredient A into juice, put it on a small plate and serve it together.

Dishes Features: Refreshing, smooth and tender, activating taste buds