1. First, clean the mandarin fish, use scissors to cut off the gills, remove the scales, remove the internal organs, and clean them.

2. Put it into a fish plate and drain the water. (You can also use absorbent kitchen paper to dry the water.)

3. Place the dried mandarin fish on the cutting board, and use a knife to make a few cuts on the back of the fish.

4. Make knife marks on both sides of the mandarin fish. (This makes it easier to pickle the flavor.)

5. Peel the ginger, slice and shred it. (Can be shredded).

6. Put the cut ginger shreds into the scratches on the back of the fish, use chopsticks to hold a piece of ginger shreds and put it into each scratched fish.

7. Peel the green onion and cut into sections.

8. Put the green onions and shredded ginger into the belly of the fish.

9. Place the scallions on the scratches on the back of the fish.

10. Add a spoonful of cooking wine.

11. Add another spoonful of light soy sauce.

12. Add edible salt (the amount of salt can be increased or decreased according to personal taste).

13. Add a spoonful of sugar.

14. Finally, seal it with plastic wrap, poke a few holes in the plastic wrap with a toothpick, and marinate in the refrigerator for 40 minutes.

15. Take the marinated mandarin fish out of the refrigerator, remove the plastic wrap, and steam for 13-15 minutes.

16. Use tongs to remove the steamed mandarin fish from the plate, being careful not to burn your hands. The steamed fish will have a lot of soup. Pour out the soup and replace it with a clean fish plate.

17. Heat oil in a cold pan, add peppercorns and stir-fry until fragrant.

18. After frying, take out the peppercorns and pour hot oil on the fish.

19. Pour steamed fish with soy sauce and seasoning is complete. (You can season it to your own taste).

20. For green onions, tear them by hand. The finer the tear, the better. After tearing, roll them up naturally. The chopped green onions will look particularly beautiful.

21. Place a few wolfberries for decoration.