2. Slice the ginger, cut the onion into filaments, and cut the pepper into small pieces for use.

3. Scales and viscera of mandarin fish are removed, washed, dried with kitchen paper, and several knife edges are cut on the fish body to facilitate the taste.

4. Rub salt, cooking wine and ginger slices on the fish, put ginger slices and onions in the belly of the fish, and marinate for ten minutes.

5. After steaming in the steamer, add the marinated fish and steam for about ten minutes on medium heat.

6. After the fire is turned off, the fish is not busy taking it out and steaming it with waste heat for another five minutes.

7. Pour a little water into the seafood soy sauce and mix well, pour it on the fish, then put the pepper section, and finally put the shredded onion.

8. Heat the wok until it smokes, pour salad oil to make it spicy, and pour hot oil on the fish.