2. Scale the bass, wash it, and put two knives on the back of the fish, because the bass back is thick and difficult to cook, and then dry the blood with a clean cloth or kitchen paper.
3. Put two broken shallots in the plate, so that there is space at the bottom of the bass and it can be heated evenly.
4. Spread the perch, put a few pieces of ginger in the belly of the perch, and remove the fishy smell with a broken chive. Steam the perch in a cage for about 8 minutes (depending on the size of the fish), and take it out when cooked.
5. During the period, cut the shredded ginger and shredded onion, and soak them in clear water, so as to keep the shape and color of the shredded ginger and onion beautiful, and the shredded onion can be more curved and beautiful.
6. After the fish is taken out, if there is too much fish soup in the plate, you can pour some, then put the chopped onion and ginger in the pot and pour the oil on the onion and ginger and the fish.
7. Finally, drizzle with steamed fish and soy sauce.