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1

Raw materials, half of the ginger and green onion cut into thin julienne soak and standby (for decoration).

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2

Seabass draw knife, with half a tablespoon of soy sauce, scallions, ginger, salt, pepper marinade for five minutes.

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3

Lay the marinated scallions and ginger underneath.

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4

The fish stand up, sprinkle a little onion and ginger on the body, drizzle half a tablespoon of lard, boiling water on the pot, steaming for four minutes to pour out the water in the steaming tray, put three tablespoons of rice wine and continue to steam for three minutes.

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5

Don't uncover the pot, simmer for five minutes.

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6

The fish removed, green onions and ginger thrown away, the soup poured over the fish, if you eat at home without changing the plate is also possible, I change the plate, no utensils, directly tilt the plate, the fish slid into another plate.

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7

Heat the oil and pour it over the fish. You can also leave it on, but I strongly believe that it tastes better when it's poured!

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8

The last decoration, the mouth stuffed with a sundried fruit, the body sprinkled with soaked onion and ginger, if the red chili pepper better look.