1. After the bass is cleaned, it is cut from the middle of the belly but not cut into large pieces; Slice tender ginger into shreds, soak it in water, take it out, take 15㏄ Jiang Shui for spare onions and peppers, and wash and shred them for spare.

2. Mix sugar, minced garlic, lemon juice, Shaoxing wine, sesame oil, pepper and Jiang Shui into a comprehensive sauce for later use.

3. After the pork knuckle marinade and boiling water are poured into the pot, slide the bass out of the pot with the method of (1), cook for 3 minutes on low heat, and turn off the fire. Cover the pot and stew for 10 minutes. Serve.

4. Take out the soup left in the pot in step (3), and there is only about 1 bowl left in the pot. Add the comprehensive sauce in step (2), boil it with strong fire, and thicken it with white powder water.

5. Spread shredded ginger, shredded onion, shredded pepper and lemon slices in step (3) on the perch, and then pour the sauce in step (4).