Steaming golden pomfret with chopped pepper

Practice: First cut open the fish maw, take out the internal organs, remove the scales and wash them, draw a few times on the belly, evenly apply some salt on both sides with your hands, place on a plate and pickle for about 10 minutes, then spread the ingredients on the fish in turn, first spread on the onion, ginger slices, garlic slices, you can put some onion and ginger slices into the fish maw, pour some cooking wine on the fish, then distribute the Laoganma flavor fermented beans with a small spoon. It is best to use scissors to cut the pickled peppers into circles, so that the juice in the pickled peppers can be dripped on the fish, and then steamed under water. About 20 minutes.
Note: Because the fish itself is very delicious, there is no need to add MSG chicken essence. There are also Laoganma flavor fermented bean and millet pickled pepper, which are salty, so you should put less salt when marinating. Laoganma has spicy oil itself, so she doesn't need oil anymore. In addition, I use the whole green one with millet pickled pepper. This is also to look better when paired with it, because Laoganma's fermented beans are dark. If not, maybe the red chopped pepper is not bad. I will try it again next time?!