Seasoning: 30g of corn kernels, 30g of green beans, 50g of chopped pepper, appropriate amount of ginger, appropriate amount of onion, appropriate amount of garlic, appropriate amount of pepper, 5g of seafood soy sauce and appropriate amount of cooking wine.

Exercise:

1. Wash and drain the perch for later use; Prepare corn kernels, green beans and chopped peppers; Ginger, onion and garlic are cut in advance and prepared.

2. Use a kitchen knife to cut a few knives on the back of the bass (it is recommended to call the store to help you deal with fresh bass).

3. Sprinkle a proper amount of salt, pepper and cooking wine on the perch, spread it evenly and marinate for 20 minutes.

4. Prepare a wok, add a little oil after the wok is hot, add chopped pepper when the oil is hot to 7% maturity, and the fragrance will burst.

5. Add ginger, onion and garlic, stir-fry, pour in corn kernels and green beans, and finally add a year's soy sauce and a little broth to taste.

6. Pour the fried chopped pepper on the marinated bass, put it in a steamer with boiling water in advance, cover it, and steam for about 8 minutes.

1. Because chopped pepper and light soy sauce are salty, you should consider it when adding salt.

2. Boil the water in advance when steaming, and then add the fish, which will make the fish more tender!

3. Don't steam for too long. It takes about 12- 15 minutes to insert the chopsticks into the fish, which proves that it is possible to take out the chopsticks easily.