Wash the fish with scales, gills and viscera removed, and arrange it one centimeter away from the fish head. Gently pull out the fishing line inside and pay attention to both sides.

Cut several slits on both sides, put salt and cooking wine on the belly of the fish and marinate for about 10 minutes.

Sprinkle some onion slices and ginger slices on the bottom of the plate, put the fish into the plate, and sprinkle shredded onion and ginger slices on the belly and upper surface of the fish.

Put a proper amount of water into the steamer, boil the fish, steam it in the steamer for 7-8 minutes, then turn off the fire and steam it for 2-3 minutes.

Take out the fish, remove the shredded onion and ginger, put the fish in another plate, and sprinkle the newly cut shredded onion, ginger and red pepper on the fish.

Heat the wok with a little oil, pour the steamed fish juice in the steamed fish dish into the wok, add a proper amount of steamed fish soy sauce, and pour it evenly on the fish after boiling.