1. Remove the scales, internal organs and clean the fish.

2. Cut off the fish head and tail, cut the fish body with a thin knife, make a small knife in the middle of the fish head, and flatten it with the back of the knife. The middle of the fish tail is slightly deboned and shaped.

3. Place ginger slices on the bottom of the plate and arrange the cut fish on the plate.

4. Chop green onion, minced ginger, and mince pepper.

5. Sprinkle the fish body lightly with salt and cooking wine, then sprinkle with chopped pepper and minced ginger.

6. Boil the water in the pot and steam over high heat for 8 or 9 minutes.