2. Prepare deep-sea fish, ginger, coriander, salt, soy sauce, wine and peanut oil.

3. It is best to choose about 500 grams of marine fish. The fish at this stage is the most tender, smooth and delicate, and very delicious. Fish that are too big are thicker and taste like firewood.

4. Wash the marine fish under the tap. There is a film inside, which must be cleaned. If you can't tear it off by hand, the knife will be scraped off. Whether the fish made smells fishy depends on whether this step is done correctly.

5. Drain the cleaned marine fish on the chopping board, sprinkle some salt and wine on the fish, and touch it evenly inside the fish belly.

6. Wash the ginger and peel it, some cut it into thin slices, some cut it into silk, and put the thin slices on the fish for about 30 minutes.

7. Boil the water in the steamer. After the water boils, put the marine fish in a steamer for 20 minutes, turn off the fire, and then open the lid after five minutes.

8. Heat the peanut oil in the pot. When you start pumping oil, turn the gas stove to low heat, add shredded ginger, stir-fry until fragrant, add a proper amount of light soy sauce and bring to a boil, quickly pour it on the marine fish, decorate it with clean coriander and steam the marine fish together.