To steam fish, add hot water to the pot. The method is as follows:

1. Clean. Remove the internal organs from the sea bass, clean it, wipe off excess water and place it in a steaming tray.

2. Plate presentation. Then put the ginger slices and green onion slices into the fish plate. Arrange bamboo shoots of similar size on the fish. Soak the mushrooms in warm water, remove the stems, slice them, and place them on the fish body and surrounding areas.

3. Steam fish. Boil the water in the steamer over high heat, put the fish plate in, and steam for 5-8 minutes. After turning off the heat, don't open the lid of the pot. Do not take the fish out of the pot. Use the residual heat in the pot to "steam" it for 5 minutes and then remove from the pot.

4. Seasoning. Pour two tablespoons of light soy sauce, one tablespoon of vinegar, one tablespoon of oyster sauce, three tablespoons of Shaoxing wine and a little sesame oil into a small bowl and stir to form a sauce.