1. Clean up the fish and sprinkle salt evenly on both sides (a little is enough, but more will make it salty). If there is cooking wine, you can add some cooking wine.

2. Shred the ginger and onion, and keep two pieces of ginger without shredding.

3. Put a layer of shredded ginger on the plate, put the fish on it, put a layer of shredded ginger on the fish, and stuff the shredded ginger into the fish's stomach. There should be some shredded ginger and onion left after eating this, which will be needed in the future.

4. Boil the water in the pot, put the steamer on the water and steam the fish. My fish is only six and a half years old. It takes about seven or eight minutes to steam, and it will get old after a long time.

5. Look at the time, turn off the fire when it arrives, let the fish stay inside for four to five minutes, and don't open the lid (this smells fishy).

6. You can prepare sauce while the steamed fish is waiting. Take a small bowl, pour one-third bowl of steamed fish black soybean oil (the amount depends on the size of the fish and the bowl, in short, the whole fish can be drenched thoroughly), add two spoonfuls of water, one-third of chicken powder (or not), a little sugar (just a little or not), and one spoonful to one and a half spoonfuls of peanut oil (or other oil, depending on the situation).

7. After the fish is out of the pot, throw away all the original ginger and onion, pour off the steamed water (this step must be done), then spread the remaining shredded ginger and onion on the fish again, then evenly pour the hot sauce and eat it with chopsticks.