1. The fish has been preliminarily processed. Rinse and put in a bowl, cut the ginger onion and chili on both sides with a knife. Then apply an appropriate amount of salt on both sides to massage the body of the fish to taste. Put the ginger onion and chili on the fish, and stuff some onion, ginger and chili in the fish's belly to remove the fishy smell. Prepare a little water and pour the starch evenly on the fish. Pour some light soy sauce, a little vinegar, and marinate for about ten minutes. Remember to turn over and marinate in the middle.
2. After marinating, put it in a steamer and steam for about 8 minutes. After steaming, take out the previous onion, ginger and chili and discard it, pour out the juice, and then put the remaining onion, ginger, and chili on the plate again.
3. Heat an appropriate amount of oil in the pot. After the oil is boiled, evenly pour it on the steamed fish. After the sizzling, pour in an appropriate amount of extremely fresh light soy sauce. A plate of steamed sea bass is ready and it is fragrant ๑)
