2. Open the abdomen and take out the internal organs. Remove the fins and rinse them with clean water. (Pay attention to cleaning after taking out the internal organs, and remove the fins by the way)
3. Blanch the mandarin fish with boiling water and put it in cold water. The black skin of mandarin fish can be removed, and the baby who likes fish skin can omit this step.
4. Gouge out a cross knife on the fish and blanch it in boiling water. Set aside the prepared cooking wine, onion, ginger, garlic and pepper.
5. Marinate the sauce with a dish, add 50 ml of cooking wine, a little salt, ginger slices, onions and garlic and mix well. In a large bowl, spread the sauce on the surface and stomach of mandarin fish and marinate for 15 minutes.
6. After the water is boiled, steam for 5 minutes, turn off the fire and pour out the excess sauce and water fee.
7. Seasoning: half a spoonful of sugar, the right amount of salt, two spoonfuls of soy sauce, one spoonful of oil consumption, chopped pepper, minced ginger and garlic, pour in mandarin fish and steam for another eight minutes.
8. Heat hot oil in a hot pot (use some hot oil in a small bowl for the next step), then add onion, ginger, minced garlic, sauerkraut and celery and fry until cooked (you can put oil to brighten the color of celery, a little salt, and a spoonful is extremely fresh. )
9. Remove the steamed minced onion, ginger and garlic from the steamed mandarin fish, pour hot oil on the mandarin fish, and then spread the fried celery on the mandarin fish.
10. finally, spread fresh shredded onion and green pepper on it, and add some coriander for decoration.