Generally, steamed whitewater fish is divided into two types: large and small. The former should weigh more than two kilograms and is considered top quality. First cut the fish in half, cut off the head and tail, take a piece of the middle section, dry it with a cloth (do not wash it with water), spray it with white wine (in the past, many people liked to use Fenjiu, which is fragrant), then rub the whole body with salt, add ginger slices, and expose it. Marinate for at least 3 hours. After a large amount of water seeps out from the fish, drain off the water, place the fish on a plate and steam over high heat for 8 minutes. Cut the green onion into sections and then into flowers, place it on the fish, and drizzle with hot oil. If steamed in a net oil bag, the taste will be more tender and fresh, and there is no need to drizzle hot oil at the end. The meat of steamed fish is elastic and adds fragrance to the freshness. Compared with the whole steamed small white water fish, the latter has crispy meat, which is a huge difference.