1. Preparation materials: 1 frozen seabass, 1 sausage, 1 handful of green onions, appropriate amount of green onions, appropriate amount of ginger slices, 15 grams of cooking wine, 2 grams of salt, 20 grams of steamed fish tempeh.

2. Remove the white part of the shallot and fold the green part.

3. Cut the onions into thin strips, so that the cut onion strips are relatively slender.

4. Cut the sausage into diagonal slices, not too thick.

5. Cut the fish along both sides of the main bone so that the fish body can lie firmly on the plate.

6. Add 1 tablespoon of cooking wine and 2 grams of salt to the fish body, spread evenly and marinate for 10 minutes.

7. Put it on a plate, put the sausage slices, and then put a few slices of ginger and green onions.

8. Place it in the steamer and select the original steam mode to steam for 7 minutes. If you are using a steamer, put the fish in after the water boils and steam for 10-15 minutes. Adjust the time according to the size of the fish.

9. Remove the onion and ginger slices and pour out the excess water. The water will be very fishy, ??but pouring it away will not affect the taste of the fish. Add the prepared shredded ginger and plenty of green onions.

10. Pour the steamed fish with soy sauce and boiling hot oil, and it is ready to eat. The hot oil can emulsify the steamed fish with soy sauce and make it taste more fragrant.