When the processed fish is placed on the fish plate, use 2 chopsticks to raise it higher, and do not let the fish directly on the bottom of the plate, so as to prevent the fish from sticking to the fish plate and prevent the steamed soup from soaking the fish.

After the fish is steamed, remove all the seasonings and discard the soup.

This is because the soup will have a strong fishy taste.

After pouring out the soup, start making the sauce.

Pour soy sauce and cooking wine into the pot, add shredded green onion and ginger, bring to a boil over low heat, add a little sugar and white pepper.

Pour the prepared seasoning juice on the body of the fish, put some shredded green onions and coriander, then heat a small amount of oil with a pot, and pour the boiling oil evenly on the top of the fish, green onion and coriander with a spoon, and use the hot oil.

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