1. Shred the green onion and ginger.
2. Cut the fish with a knife under the back without cutting off the abdomen.
3. Put the fish fillets on the plate and pose.
4. Add cooking wine, green onion and ginger shreds.
5. Steam on high heat for five minutes, pick up the green onion and ginger, and then re-lay the green onion and ginger.
6. Heat oil in a pot, pour it on top, and top with steamed fish soy sauce.
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