2. Practice: After buying fresh Dolphin in the market (the best weight is about 1 kg and a half), please ask the vendor to clean it up and remove the internal organs and gills. After returning home, rinse the processed fish repeatedly with clear water until it is completely clean, leaving no blood, and shred half of the ginger, slice half, cut the scallion into small pieces, and shred or mince the scallion.
3. Cut three flower knives diagonally on the fish with a knife, in order to make the fish cooked and tasty faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute.
4. Put a proper amount of water in the steamer to boil, put a proper amount of ginger and onion on the fish, and put the fish in the steamer. Steam on high fire for 7-8 minutes to tell whether the fish is cooked. You can stab the fish with chopsticks. If the chopsticks pass through the fish without difficulty, it proves that the heat is just right.
5. During the steaming of fish, shred the scallions or chives, the finer the better. Soak the chopped scallions in cold water for a while, wash away the mucus, and the washed scallions will naturally curl up.
6. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put the chopped green onion and red pepper evenly on the fish. Heat 2 tablespoons of oil in the wok, turn off the heat when it is 80% hot (the oil smokes), and stab the oil on the shredded onion.
7. While there is still residual temperature in the oil-burning pot, pour the steamed fish oyster sauce and add a small amount of water. Finally, pour the hot soy sauce water along the edge of the steamed fish dish, and surround the edge with an appropriate amount of coriander.