1. Prepare the required ingredients.
2. Peel the ginger, wash and shred, and cut the carrots into small sectors.
3. Remove the scales of the pomfret, remove the head and tail and cut into sections, remove the internal organs and gills, and wash and set aside.
4. Find a suitable size plate, place the fish section into a peacock-shaped screen, and then place the fish head and tail. Garnish with ginger and carrots, and evenly sprinkle a little salt and chicken essence on the fish.
5. Boil water in a pot and steam for 15 minutes.
6. Pour an appropriate amount of vegetable oil in a hot pot to heat.
7. Pour the hot oil on the fish evenly, and then top with some light soy sauce.
