2. Buy a fresh Duobao fish (the best weight is about 1 kg and a half), and remove internal organs and gills (which can be handled by vendors). After returning home, rinse the processed fish repeatedly with clear water until it is completely clean, leaving no blood.
3. Cut three flower knives diagonally on the fish with a knife, in order to make the fish cooked and tasty faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute.
4. Put a proper amount of water in the steamer to boil, put a proper amount of ginger and onion on the fish, and put the fish in the steamer.
5. Steam on high fire for 7-8 minutes to tell whether the fish is cooked. You can stab it with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right.
6. During the steaming of fish, shred the scallions or chives, the finer the better. Soak the chopped scallions in cold water for a while, wash away the mucus, and the washed scallions will naturally curl up.
7. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put the chopped green onion and red pepper evenly on the fish.
8. Heat 2 tablespoons of oil in the wok, turn off the fire when it is 80% hot (the oil smokes), and stab the oil on the shredded onion.
9. While the oil-burning pot is still warm, pour Lee Kum Kee steamed fish and soy sauce, and then add a small amount of water.
10. Finally, pour the hot soy sauce water along the edge of the steamed fish dish and decorate it with appropriate amount of coriander.