2, tiger spot a clean. With 4g salt first rub the fish body, inside and outside to rub. Then put 1 tablespoon of cooking wine, 2g sugar, appropriate amount of white pepper to catch evenly, marinate for 15 minutes. Rinse the marinated fish under running water. Cut a slice on each side of the back of the fish (the skin is thick, so be careful with your hands). Prepare shredded green onion, ginger and red pepper. Sliced green onion and ginger. Place the sliced scallions and ginger in the belly of the fish. The place where the back is cut should also be filled with sliced scallions and ginger. Pour a large spoonful of cooking wine. Boil water on the pot, steam for 7 ? minutes, smother for about 10 seconds and remove from the pot. Do not steam the fish for more than 8 minutes. Remove the sliced green onion and ginger from the steamed fish. Note: Do not discard the broth from steaming the fish, pour it into a small bowl. Carefully transfer the fish to a plate to arrange a shape. Arrange the green onion, ginger and shredded chili pepper on the fish. Sprinkle with 3g of sugar. Heat about 20g of oil in a frying pan. Heat the black bean sauce over the fish to adjust the saltiness of the sauce with the broth from the fish. Chill the hot oil on the shredded green onions, ginger and chili peppers. The exceptionally fresh steamed tiger spots are ready.