1. Mix all the sauces, soy sauce, fish sauce, rock sugar and pepper.

2. Shred the onion, then soak it in ice water for 20 minutes and drain.

3. Make two cuts in the fish, put the onion between the plate and the fish, then add ginger slices and a little lard, and then pour Shaoxing wine. After the water boils, steam for six to seven minutes over medium heat.

This is steamed fish, then take the onion away, pour out the soup, pour in the sauce, then spread the shredded onion and pour in the hot oil.