1. The supermarket bought frozen pieces of Basha fish and melted them in a pot (in case of emergency, break the ice outside the fish gently and melt it in warm water).

2. Pour the Basha fish into a small amount of cooking wine, put it in a pot and steam for about 10 minute (steam until the meat turns white and there is a small amount of white soup). The most direct way is to hold a small piece with chopsticks and then take out the plate.

3. In the process of steaming the fish, cut the onion and ginger into filaments, and cut the shallots into small pieces (the shallots forgot to shoot them) for later use.

4. After the Basha fish is steamed and served, there is little oil in the hot pot, and the onion and ginger are slightly fragrant. Add a proper amount of steamed fish and soy sauce to heat and adjust the juice.

5. Quickly pour hot shredded soy sauce and onion ginger juice like steamed Basha fish, then sprinkle with chopped green onion, and the taste is finished.