1, a live cinnamon fish. A catty or so. Let the fish seller kill, remove the viscera, wash and spare.
2, two middle fingers the same amount of ginger, chopped.
3, four green onions. Remove the root,, wash. Chopped. Anyway, the portion can cover the fish is good.
Salt as much as a fish eye and white pepper as much as half a fish eye. , coat the fish well.
Then spread the fish with crushed ginger.
Then place the fish with the plate in a pot of boiling water. Steam the fish for 13 minutes.
After steaming, pour off the water from the dish. Drizzle the fish with a thin, even layer of soy sauce (Soy Sauce, Satsuma suggests using Black Bean Sauce).
Spread the scallions evenly over the fish.
Then start another pan. Turn up the heat to high. Add three tablespoons of oil to the pan. Heat the oil until it emits white smoke.
Drizzle the oil over the fish. When it makes a sizzling sound. The dish is done. Eat it while it is hot.
This is how to make steamed osmanthus fish, you can learn to do it yourself