1. Wash the white aunty fish and set aside.
2. Slash the back.
3. Add cooking wine, salt, green onion, ginger slices and marinate for 15 minutes.
4. Spread ginger slices on the bottom of the plate, and put the marinated fish on the green onions.
5. Bring to a boil and steam for ten minutes.
6. Take out the extra broth from the steaming process, pour the steamed fish soy sauce and cover with shredded green onions.
7. Pour the bottom oil into the oil pan and heat it over the fish.
8. Finished product.
9. Finished product.
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