1. Remove scales and cheeks, remove internal organs, wash and control moisture for later use;
2. Coat the whole body of the fish with a little refined salt and cooking wine, stuff the pork belly, shredded ginger, and shredded green onion into the abdomen. Make a few knives on both sides of the fish, sprinkle with shredded ginger and green onion, and marinate for 5 minutes.
3. Put it on a high heat and steam for 20 minutes, take it out, pour in the juice made with light soy sauce, salt and pepper, and pour in very hot oil and serve.
Tips:The juice blended with light soy sauce, refined salt and pepper is no less than the umami flavor of "steamed fish soy sauce". When pouring hot oil, the oil temperature must be high, so that the taste will be good.
