2, the grouper on the cutting board pat halo, placed in 70 ℃ of hot water, slightly scalded, remove, water after cooling, fight clear fish scales.
3, in the anus to open a knife, the gill root cut, with bamboo chopsticks from the mouth to the gills to the belly, the gills and guts together with the hostage out, wash, with salt to smear the fish body.
4, with a long disk 1, horizontal rack on the chopsticks two, the fish on, sprinkle ginger, with peanut oil 10 grams of rain on the fish, into the steamer.
5, the rest of the oil and soy sauce in a bowl, also put into the steamer, steam on high heat for about 8 minutes until just cooked, remove.
6: Sprinkle with green onion and drizzle with cooked oil and soy sauce.