Rinse and drain spring onion; Cut off any roots; Julienne it.
Add seasonings to a large mixing bowl; Mix.
Scrape any black membrane on the inside of fish belly off; Rinse it; Pat-dry it with kitchen paper; Remove any bones with a pair of tweezers; Cut it into large pieces; Put them in a mixing bowl; Rub the seasonings into them; Leave them for 30 minutes.
Rinse konjac bundles in a long-handled colander under running water; Drain it.
Rinse and wipe-dry lemons; Bisect the lemons lengthwise with a knife; Place the halved lemons over the doom of a lemon squeezer and then press and twist to extract the juice.
Fill a wok with water; Stack a bamboo steamer in the wok; Bring to the boil over a high heat.
Arrange the konjac bundles from the step 5 on a steaming plate; Arrange the fish belly together with the marinade and the ginger on the konjac bundles; Arrange the steaming plate in a bamboo steamer; Steam it over a high heat for 8 minutes; Garnish it with the spring onion; Drizzle it with the lemon juice; Turn off the heat; Ready to serve.