1. Scrape scales, gills and viscera of live fish and clean them.

2. Cut off the fish head and tail, and cut the fish body from the back to the abdomen. Don't cut it off.

3. Shred ginger, shredded onion and fish in a container, pour cooking wine and a little salt and marinate for half an hour.

4. Put the marinated fish in the position of proud as a peacock on the plate.

5. Steam in the steamer for 8 minutes (6 minutes for small fish is enough), then take out the lid 2 minutes after turning off the fire (this is virtual steaming) and pour out the excess soup.

6. Heat the oil in the pan, stir-fry the chives and ginger, then take it out, and pour in a tablespoon of Lee Kum Kee's steamed fish soy sauce (this material needs no additional processing, and the taste can be better than the soy sauce specially made by the hotel chef for steamed fish).

7. Finally, pour the steamed fish sauce evenly on the fish body, and decorate the fish body with chopped green onion and soaked medlar.