Ingredients: One seabass (about 1.2 pounds is best), green onion, ginger, coriander, cooking wine, salt, light soy sauce, Maggi fresh, white pepper, sugar, oil.

Method: 1. Cut two sides of the washed seabass diagonally into flower knives, and cut an incision along the back of the fish as deep as the fish bone; smear salt and cooking wine on the fish, and insert each flower knives into the fish. Add onions and ginger, then put onions (large pieces) in the fish belly and pinch ginger slices on the back;

2. Steam for 15 minutes. When placing the fish on the fish plate, use a pair of chopstick holders to prevent sticking to the fish plate. After steaming, remove the seasoning and pour out the soup;

3. Preparation of the sauce: Pour light soy sauce, Maggi Xian, and cooking wine into the pot, then add shredded onion and ginger (shredded onion). The length is preferably 2 inches). After bringing to a boil over low heat, add a little sugar and white pepper; the sauce can be adjusted slightly according to your own taste. Then, pour the prepared sauce into the fish plate and put some shredded raw onions and coriander on the fish. At this time, heat a small amount of oil in a pot, then sprinkle the boiling oil evenly on the fish, green onions and coriander with a spoon, and it is ready to eat.

When making steamed fish, the preparation of sauce is very important. Don't think that the seasoning for steamed fish is just soy sauce. Careful eaters may find that salt is not used in making the sauce above because it is already used when steaming the fish. This is one; the other is the main ingredient used in the sauce. It's light soy sauce. Since light soy sauce has a strong taste, it's enough without salt. If some friends find it troublesome, you can go to the supermarket to buy Lee Kum Kee's steamed fish and black bean sauce. When making the steamed fish and black bean sauce, heat it and add shredded onion and ginger (it will be difficult to make the seasoning with steamed fish and black bean sauce).