1. Clean the bream, cut off the head and tail, and cut the fish body with a flower knife.

2. Place the fish in a bowl, sprinkle with salt, pour in cooking wine, spread evenly, and marinate for 10 minutes.

3. Cut the ginger into shreds and the green onions into sections. Spread evenly over fish.

4. Pour boiling water into the pot and steam for 8 minutes. Use chopsticks to remove the shredded ginger and green onions from the fish.

5. Top with light soy sauce and hot oil.

6. Add chopped millet for garnish, sprinkle with chopped green onions, and a fragrant peacock fish is ready.