Ingredients: fresh bass, shredded onion and ginger, shredded green and red pepper, lemon slices, salt and steamed fish juice.

Practice, 1: Slaughter the perch, remove the black membrane on its abdomen, and insert flower knives on both sides of the fish.

2: Put the onion and ginger slices into the fish belly and marinate with salt, lemon juice and carved wine for 30 minutes.

3: Put the pickled perch in a fish dish, cover the fish with a layer of onion and ginger slices, and then cover with plastic wrap.

4: Add water to the pot to boil, and steam the bass for 8- 10 minutes. After steaming, take out all the onions and ginger.

5: Put shredded onion and shredded green pepper on the fish, drizzle with hot oil and pour with steamed fish juice.

Jane's kitchen has something to say:

1: When steaming fish, you must remove the black film from the belly of the fish, which is the biggest reason for the strong fishy smell.

2. No matter what kind of fish it is, as long as it is steamed, it must be pickled, which can not only remove the fishy smell, but also prevent the steamed fish from having no taste.

3: As mentioned in the title, add another 5 grams! It refers to lemon juice, which not only makes the fish more tender, but also has a faint fruity taste.

4: Never steam directly, add 1 step, which means that putting onion and ginger slices in the belly of fish can not only remove the fishy smell, but also keep the fish from collapsing.