The preparation method is as follows:

1. Remove the internal organs, gills and gills from fish (bass, tilapia, etc. are acceptable, preferably with few spines). Wash it and cut it into diamond-shaped patterns on both sides, which is beautiful and easy to taste.

2. Use cooking wine and salt to rub the fish body evenly, including the belly, and then marinate for about fifteen minutes.

3. Cut onions, ginger, green peppers, and red peppers into shreds and set aside. If you like a little spicier, you can use millet chilies instead of red peppers.

4. Put the fish on a plate, put shredded onions, ginger, green and red peppers into the fish belly, and evenly sprinkle a layer of shredded onions, ginger, green and red peppers on the fish. Reserve some for later use.

5. Boil water in the pot. After the water boils, put the fish into the pot and steam for 10 minutes. (Remember to boil the water before steaming it in the pot)

6. Take out the steamed fish, pour out the steamed water in the plate, and remove the shredded onions, ginger, green and red peppers on the surface. Sprinkle another layer of fresh onion, ginger, green and red pepper shreds.

7. Heat a little hot oil and pour it on the fish after the oil smokes. The sizzling sound is refreshing to hear.

8. Pour a layer of light soy sauce (steamed fish and soybean oil is better) on the fish and serve. It is delicious.