1. Wash the green onion, cut it into half pieces, and take out the onion core.

2. Cut the scallion, red pepper and ginger into filaments, and cut the onion core into thick and thin filaments.

3. Wash the black film and foreign bodies on the abdomen of the slaughtered mandarin fish, dry the water with kitchen paper, make a slight cut on the thick part of the fish, then apply a layer of yellow wine first, then sprinkle salt evenly, and marinate with shredded ginger for 5 minutes.

4. Put four spoons under the fish plate, put the fish on it, spread the onion core on the fish, and steam it in a steamer for 6 minutes on medium heat, without half opening the lid.

5. When the time is up, turn off the fire and simmer for half a minute, then take out the juice from the plate and pour in the steamed fish and soy sauce.

6. Spread shredded onion and shredded red pepper on the fish, heat peanut oil in the pot and pour it on the fish.