1. Grouper meat.
2. Wash.
3. Cut the fish into slices (not too thin).
4. Sprinkle some salt, then drip a little white wine to marinate for a while. (At least ten minutes) Add cornstarch and mix well.
5. Put a few slices of ginger on the plate one by one.
6. After the water in the pot is boiled, put on the fish plate and steam for three minutes on high heat, then turn off the heat.
7. Remove the ginger slices, drain the excess water, and drizzle with some steamed fish oil.
8. Put the green onion shreds, top with hot oil, then add the green onion shreds, and garnish with red hot peppers, and it's ready to be served.
Tips:I forgot to take pictures when cutting the green onion. Cut the green onion into two pieces. Cut the white onion into thin strips. Use the tip of a knife to cut the tail into the silk.
