Hunan style steamed smoked fish

Rinse the Hunan smoked fish thoroughly under cold water. Soak the Hunan smoked fish in cold water for at least 2 hours, changing the water once, to reduce its saltiness. Drain and pat dry. Cut the Hunan smoked fish into 5 cm thick pieces.

Slice 20 grams of Ginger into thin rounds. Cut 30 grams of Scallion into 5 cm sections. Slice 20 grams of Garlic thinly.

In a small bowl, combine 20 grams of Doubanjiang, 15 grams of Fermented black beans, 30 grams of Light soy sauce, 20 grams of Shaoxing wine, 100 grams of Water, and 1 gram of White pepper. Stir well to combine.