It can be steamed, or it can be made into onion-flavored sausage bass with sausages and onions. Here's how to do this:

Preparation materials: 1 perch, 1 sausage, 1 shallots, scallions, ginger slices, 15g cooking wine, 2g salt, 20g steamed fish and fermented soybean oil.

Production steps:

1. Take out the scallion and fold the scallion in half.

2. Cut into filaments to make the cut onion slender.

Slice the sausage obliquely, not too thick.

The fish cut a knife along both sides of the main bone, so that the fish can lie firmly on the plate.

5. Add 1 tbsp cooking wine and 2g salt to the fish, smear evenly and marinate for10min.

6. put it on a plate, put sausage slices, and put some ginger and onions.

7. Put in a steamer and steam for 7 minutes in the original steaming mode. If a steamer is used, put the fish after the water is boiled and steam for 10- 15 minutes, and adjust the time according to the size of the fish.

8. Remove the onion and ginger slices and pour out the excess water, which will be very fishy and will not affect the taste of the fish. Add the prepared shredded ginger and plenty of shredded onion.

9. Pour steamed fish soy sauce and hot oil, and you can eat. Hot oil can emulsify steamed fish soy sauce, which tastes more fragrant.