Remove gills and viscera from the flat fish, wash it and insert a flower knife on the back of the fish. 2. Put the onion and ginger slices in the plate, put the flat fish in the steaming plate, put the onion and ginger slices on the fish, pour the cooking wine and add salt. 3. Drain the drawers and pans. After the water boils, put it in a steaming tray, steam for 10 minute, turn off the fire and steam for another 5 minutes. 4. Take the fish dish out of the drawer, slice the onion and ginger, add the shredded onion and ginger, heat the oil, pour it on the shredded onion and ginger, pour the steamed fish juice on it, and decorate it with shredded coriander and red pepper. Tips: 1, fish weight selection: it is best to control between 500 and 600g, so that the cooked temperature is easier to grasp, and it looks good in a fish dish. 2. When finishing the fish: You can cut the fish spine from the abdomen, which can prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming. 3. When steaming larger fish: You can put a barbecue grill under the fish. If not, you can also use a few chopsticks to let the fish leave the chassis above your head and let the fish cook quickly after being fully heated. 4. When steaming big fish: You can stand the fish up (the way the fish swims in the water) and steam it. Spread two 5 cm-long green onions on the belly of the fish to make it stand steady, or tie two small ceramic bowls on both sides of the fish to fix the fish. Put the flower knives on both sides of the fish and put a piece of ginger in each seam. Essential seasonings for fish: white wine or cooking wine, sesame oil or other oils, salt, onion, ginger, etc. Putting seasoning in the belly of fish can make the fish taste fresher and make the steamed fish look full. Steamed fish itself tastes delicious, so monosodium glutamate and chicken essence are omitted.