1. One carp, tidy up, as are the other fish.
2. Cut a knife at the head and tail of the carp.
3. Gently tap the body of the fish to remove the fishy line.
4. Cut off the head, tail and fin.
5. Cut the fish into 5 mm thick slices, without cutting off the belly.
6. Sprinkle appropriate amount of salt, white pepper, and cooking wine on the fish. Place ginger and green onion between the fish fillets. Place them on a plate and marinate for 20 minutes.
7. Put the marinated fish in a steamer and steam it on high heat for 15 minutes.
8. Take out the steamed fish, pour out the water inside, evenly pour the steamed fish soy sauce (hoisin soy sauce, light soy sauce is also OK), sprinkle with coriander and chili. Heat the vegetable oil in another pot and pour it on the fish.
