Seasoning: five slices of onion, five slices of ginger, two spoonfuls of shredded onion and tender ginger, a little Shaoxing wine, a little pepper and sesame oil; Three spoonfuls of soy sauce, two spoonfuls of rice vinegar, one spoonful of sugar, nearly a cup of soup; Two tablespoons of starch and one tablespoon of water.

Practice: ① After the fish is treated, cut it open from the lower abdomen, so that the fish is spread into large pieces connected with the back, and several large bones in the middle are cut off with a knife, covered with onion, ginger, Shaoxing wine and pepper, and marinated in a dish for 30 minutes.

(2) Soak the tender ginger in cold water and squeeze out the water for later use.

(3) Cover the fish in the dish with microwave film, take it out after a fire of 12 minutes, and sprinkle with shredded ginger and scallion.

(4) Put the seasoning into a bowl and stir it evenly, turn on the fire for 3 minutes, then add the seasoning and stir it evenly. Turn on the fire for half a minute to make a sauce, pour it on the fish and sprinkle a little sesame oil before serving.