1, remove the viscera, fish scales, gills, fish line, make a cross flower knife on both sides of the fish body, and stuff the ginger slices and scallions into the fish belly. Add two tablespoons of cooking wine, one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of oyster sauce in a bowl and mix well. Rub the seasoning sauce on the fish, put the fish into the pot to steam for fifteen minutes and then take it out, evenly sprinkle with the ingredients and drizzle with the steamed fish soy sauce and it is ready.

2, or the fish scaled, shaved belly to intestines, clean, fish scales must be clean, otherwise affect the taste and flavor. In the fish on both sides of the cut diagonal knife, with a little salt, cooking wine marinated for about ten minutes, in the fish plate placed onion segments, put on the fish, fish on the onion and ginger, steamer (rice cooker can also be) in the water, will be boiled, will be put into the fish steamed for about 10 minutes on it, will be steamed out of the fish, pour off the fish plate of the soup, remove the onion and ginger, pouring the steamed fish with black bean sauce; in the fish on the shredded scallions, shredded red pepper can be open to eat.