1. Wash the fish, remove the scales and viscera, spread an appropriate amount of salt on the fish and serve on a plate.
2. Add 2 tablespoons of Laoganma tempeh sauce, and then add 2 tablespoons of soy sauce to the edge of the plate.
3. Spread ginger and green onions.
4. Put an appropriate amount of water on the pot to boil, put the fish in the lid, and steam over high heat for 10 minutes to get out of the pot.
5. For the finished product, remove the green onion and ginger, drizzle with a little sesame oil and eat.
