Sprinkle the goosefish liver with salt, let stand for 10 minutes, and rinse off with water.

Put it in a bowl with enough wine (cooking wine) to cover it, and soak for about 20 minutes.

Cooking Wine

Remove blood vessels, thin skin, etc. and rinse lightly in water.

Drain off the moisture, wrap in paper towels, and refrigerate for 30 minutes.

Enclose tightly in plastic wrap like a piece of candy.

Wrap in aluminum foil.

Steam in a steamer for 15 minutes.