Cooking Steps

1. 

   Step1:Clean the fish. Cut off the fins, teeth, gills and black film in the belly. Cut the onion and ginger into shreds. Put the shreds into a bowl and pour them into cold boiled water for standby (cut the shreds. They will be rolled up in case of cold water). Cut other shreds of onion and ginger for standby. Slice the fish on both sides of the body for three times. Put the plate on. Spread the cooking wine and salt over the fish body. Then, put the chopped green onion and ginger into the fish belly and six channels. Steam the fish and soy sauce. Turn the fish body several times. Marinate the fish for 20 minutes. Wash the fish body and marinade after marinating. Put them into a plate for standby (also wash the plate). Put water in the steamer and bring to a boil, then put it into the fish plate. Spread the ginger. Steam the fish over a high heat for eight minutes (if the fish is big, it can be extended to 1015 minutes. It can't be longer). Turn off the fire. Pour out the water in the fish plate. Remove the ginger. Take out the shredded onion and put it on the fish. Sprinkle with cilantro. Or cut a little shredded red pepper to decorate it. Steam fish and soy sauce over fish (not too much). Heat oil (not too much) to 89 minutes. Start the pot. Pour hot oil over the fish and the edge of the plate...