Practice steps:

1. Wash the slaughtered turbot, put it in a big fish dish, and sprinkle salt on both sides for curing 10 minute;

2. Spread shredded ginger on the fish to remove Jiang Mo, sprinkle with a little cooking wine, drizzle with a little sauce or steamed fish sauce and chicken essence, and steam in a boiling pot for 5 minutes.

3. Take out the steamed fish, scoop up shredded ginger, sprinkle with chopped green onion, sprinkle with a little sauce, sprinkle with smoking hot oil and sprinkle with a little white pepper to serve.