Wash the fish and open the belly from the back to remove the inner barrier, and touch the fish all over with salt. Dry for about 10 minutes (touching egg green on the fish can keep the skin from rotting) and set aside. Ginger, green onion, sand ginger powder, pepper a little added to the Huadiao wine within the soaked flavor wine standby. Stir in bean paste 2/10, seafood sauce 3/10, oyster sauce 3/10, abalone sauce 1/10, peanut oil, monosodium glutamate (MSG), salt, dark soy sauce (for color), peanut syrup, and mix well, and then drizzle with hot oil while stirring for 3-5 times so that all the ingredients are mixed together to bring out the aroma (diluted with stock) and set aside. Fish with a fish clip clip on the stove turned grill, fish began to water sprinkle some salt on the fish, water drying to the fish to throw a little Huadiao wine (in the fish easy to scorch the place repeatedly touch the wine to prevent scorching) and other fish began to be grilled into a golden brown on the fish on the material, and then dry and then on the material repeated 3-4 times on the plate. To pay attention to is the color, taste, can not be burnt.