There is a way to make steamed flounder authentic, so what methods can make steamed flounder authentic?

Prepare plaice, oil, shredded carrot, ginger, salt, shredded onion, white wine, steamed fish and soy sauce. After cleaning the fish, marinate it with onion and ginger slices, white wine and salt. Prepare coriander, carrot and onion, put water in the pot and bring to a boil. Add marinated fish, onion and carrot, shred onion and carrot and put them on steamed fish, pour steamed fish soy sauce and hot oil.

Or wash and drain the plaice and change the knife (the blade is slightly deeper). The leaves are salted with ginger, and the fish is salted with cooking wine 15 minutes. Put 30 grams of oil in a hot pot, add chopped green onion and Jiang Mo, stir-fry until fragrant, add oil consumption (if you don't steam fish soy sauce, it is best to steam fish soy sauce), appropriate amount of salt and a little water, and bring to a boil. Take the salted plaice out of the pot (there will be water when steaming, so be sure to pour it out) and sprinkle with shredded onion.