Flatfish gills, gutted, cleaned and graved on the back of the fish with a flower knife. 2. plate yard on the green onion, ginger, flatfish into the steamer plate, the fish and then yard on the green onion, ginger, pour wine, salt. 3. drawer pot of water, the water boiled, will be placed in the steamer plate, medium-high heat steaming for 10 minutes off the fire, and then virtual steaming for 5 minutes. 4. will be removed from the drawer fish tray, pick out green onion, Ginger slices, put on the shredded green onion, ginger, oil heated and poured on the shredded green onion and ginger, steamed fish sauce is also poured, put on the cilantro, shredded red pepper garnish. Tips: 1, the weight of the fish to choose: the best control between 500-600 grams, so that raw and cooked fire is relatively easy to grasp, placed in the fish plate is also beautiful. 2, in the packing of fish: fish spine can be chopped from the belly, you can prevent the fish from steaming due to the contraction of the fish bone and the overall deformation of the fish. 3, steamed slightly larger fish: you can pad under the body of the fish barbecue grill, if not, a few chopsticks will work to make the fish out of the Chassis overhead, the fish body comprehensive heat quickly cooked. 4, steam and then big fish: you can stand up the fish (fish swimming in the water) steam. With two economically 5 cm long green onions to support the fish belly, so that the fish stand smoothly, or in the fish body on both sides of the buckle put two small ceramic bowls to fix the fish body. Cut a flower knife into each side of the fish and place a slice of ginger in each slit. Seasonings you can't make fish without: white wine or cooking wine, sesame oil or other oils, salt, scallions, ginger, etc. Put the seasonings into the belly of the fish to give it a fresher flavor and to make the steamed fish appear full. Steamed fish itself tastes fresh, so omit MSG and chicken essence.