Steamed Chortle Fish. Scale and gut the fish, coat the fish inside and out with a small amount of salt, and lay ginger slices on the fish. Steam the fish for 8 minutes on medium heat, turn off the heat and steam for 2 minutes in vain. Pour off the juice from steaming the fish, start a frying pan, heat the oil and add soy sauce, a little vinegar, oyster sauce, ginger slices and shredded green onions, bring to a boil and pour over the fish.

Descale and gut the fish, scrape the black membrane from the inside of the stomach, rub a small amount of salt all over the fish inside and outside, and spread ginger slices on the fish.

When the water in the pot boils, put the fish in and steam for 8 minutes on medium heat, turn off the heat and steam for 2 minutes.

Turn off the heat and remove from the pot, pour off the juice from steaming the fish, that juice has a fishy odor after all.

Start a frying pan, hot oil, add soy sauce, a little vinegar, oyster sauce, ginger, green onion, boil and pour on the fish.