1. Clean the internal organs of the fish, then wash them with cold water, and make slits on both sides of the fish to facilitate the marinade.

2. Spread salt, cooking wine, and oyster sauce evenly on both sides of the fish and marinate for twenty minutes.

3. Prepare garlic, tempeh, millet pepper and shredded ginger. Jiang Si forgot to take a picture.

4. Place the marinated fish in a steamer, sprinkle with tempeh and shredded ginger, bring the water to a boil and steam over high heat for 10 minutes.

5. Take out the steamed fish from the pot, pick out the shredded ginger and throw it away, pick out the tempeh and set aside. Pour out the juice from the steamed fish and set aside.

6. Put oil in the pot and stir-fry the garlic over low heat.

7. Fry the garlic for a few times and then add the millet pepper and the tempeh you picked out when steaming the fish.

8. Stir-fry for a few times, add the steamed fish juice to be used, and then add the steamed fish soy sauce and bring to a boil.

9. Boil the sauce and pour it evenly over the fish immediately, then sprinkle with chopped green onion.