1. The fish is scaled, the internal organs are removed, and the fat in the abdomen is taken out.
2. Hit a knife on both sides of the fish body.
3. Add green onions and marinate in cooking wine for 30 minutes.
4. Put a few scallions on the plate.
5. Put the fish on top and sprinkle with green onion and ginger slices.
6. Put it in a steamer and steam for 15 minutes on high heat, then take it out.
7. Pour out the soup in the plate, pick up the green onion and ginger, and sprinkle the green onion and ginger and garlic slices on the fish.
8. Drizzle with a spoonful of hot oil.
9. Pour the steamed fish soy sauce.
