Preparation materials: bass 1 strip (about1.2kg), ginger 5g, onion 2g, salt 1g, white pepper 10g, yellow rice wine 10g, homemade steamed fish and black soybean oil 10g.

1. Kill perch and scale it for later use.

2, the fish's internal flower knife.

Be careful not to break your back when playing with the flower knife.

4. Then break the middle spine.

5. Add ginger, onion, salt, pepper and yellow wine and marinate for about 10- 15 minutes.

6. Put the salted fish on a plate, put two chopsticks under it and steam for 8- 10 minutes.

7. After steaming, take out the onion ginger, pour out the juice, sprinkle with colorful silk, sprinkle with homemade soy sauce, and sprinkle with hot soybean oil (don't use vegetable oil or peanut oil, because their own fragrance will rob the fish).