1. After removing the viscera of the fish, clean it, add some cooking wine, steam the fish with soy sauce and salt, and wipe well.
2. Add shredded onion and ginger to the belly.
3. Place tin foil on the baking tray and sprinkle with onions and green onions.
4. Put the fish on top, evenly spread the shredded ginger and onion on the fish, and marinate for half an hour.
5. Preheat the oven at 170 ℃, and bake the fish for half an hour.
6. Add proper amount of water into the pot, boil the konjac in the pot, and remove the excess alkaline water.
7. Add a proper amount of vegetable oil into the pot, add ginger, garlic and pickled ginger and pepper, stir fry over low heat.
8. After the flavor is released, add the sharp pepper segment, and pour in the onion and green pepper.
9. Stir well, then add the dehydrated konjac, stir fry for three minutes, and sprinkle with proper amount of salt.
10. Pour the prepared dishes on the grilled fish and sprinkle with coriander.