Steps:
1. Wash the turbot, cut 3 knives on the abdomen to taste, add half a spoonful of salt and cooking wine 1 spoon to marinate 10 minute. Slice ginger, cut millet pepper, cut scallion, and shred scallion leaves. Spread ginger slices and scallions on the bottom of the dish and the fish.
2. Steam in a steamer for 8 minutes. After taking it out, pour off the water in the plate, clip out the ginger slices and onion segments, and put on the cut Chili rings and onion shreds.
3. Put an appropriate amount of oil in the pot, heat the oil to 50%, add 2 spoons of steamed fish black bean oil and cold water 1 spoon, and pour it on the fish.