First clean the scales of the grouper. Cut 3 knives on each side of the fish body, easy to steam. The grouper's flesh is relatively thick, it is best to open the knife, otherwise it will take a longer time to steam, and it is easy to make the fish old firewood if you do not grasp it well. Fish body cavity to cut the fish meat and fish bones, exposed fish spine, but do not cut off, so as to ensure that the fish can be steamed evenly cooked.

2, with the right amount of salt sprinkled on the fish, and then gently rub the fish with your hands to scrub off the mucus. After cleaning off the salt on the fish, spread the fish, arrange the appropriate amount of ginger on the fish, on the gas began to steam for 8 minutes. Depending on the weight of the fish, increase or decrease the steaming time slightly by about 2 minutes. When the steaming time is up, pour off the steamed fish water from the plate and drizzle on some steamed fish soy sauce. Put on the shredded ginger and green onions and drizzle a spoonful of hot, steaming oil to bring out the ginger and green onion flavors, which are very fragrant and give the fish an additional fresh flavor.