Composition:

1 perch (about 500g), half onion, ginger, cooking wine, salt, steamed fish, soy sauce and oil.

Cooking steps:

1. The cleaning of perch is to remove internal organs and scales, and make several oblique cuts on the body. Cut the onion into chopped green onion and shredded onion, and slice the ginger.

2. Mix the cooking wine and salt evenly and smear it on the fish. Put some ginger slices and chopped green onion on the bottom of the plate, then put the fish, and put chopped green onion and ginger slices on the fish.

3. Boil the water in the pot, steam the fish for 8 to 10 minutes, and then steam for 3 to 5 minutes after turning off the fire.

4. Pick out the onion and ginger in the steamed fish dish and discard them, pour out the excess soup in the dish and sprinkle the shredded onion on the fish.

5. Heat oil in the pot and pour it on the fish.

6. Pour the steamed fish soy sauce into the pot, add less water and pour it on the fish.

7. Finished product drawing.

Recipe tip: steam for a few minutes after turning off the fire to get rid of the fishy smell. There is salt in the steamed fish sauce, so pay attention to the amount of salt on the fish.