2. Carefully scrape the scales and clean them. Remove viscera and gills, and cut off fins. For the sake of beauty, only the tail fin is kept, and a layer of black film is torn off from the fish belly, otherwise it will be fishy.
3. Cut the fish evenly, which is beneficial to taste and maturity.
4. Apply shredded onion and ginger, cooking wine and a little salt to the sides and abdomen of the fish, marinate for 10 minute, and pour out the marinated soup.
5. Open the fish head and belly, and put the fish on the plate, so that the shape is better.
6. Boil the steamer, add the longevity fish and steam for 10 minute.
7. Take it out after steaming, remove the minced onion and ginger, and remove the soup.
8. Slice the scallion, and mix the steamed fish and soy sauce with boiling water according to the ratio of 1: 1.
9. Pour the steamed fish soy sauce on the fish and add shredded onion.