material

Material: 500g of perch,

Accessories: 30g of ebony, 20g of red pepper,

Seasoning: 5g of ginger, 0g of onion10g, 3g of salt, 5g of cooking wine and 0g of vegetable oil15g.

working methods

1. Sour plum is cooked with 3 cups of water 1 cup of water for later use; Slice tender ginger, pepper and onion into filaments; After washing the perch, cut it in half and sprinkle with salt.

2. Boil the water and steam the perch in a steamer for 12 minutes. Stir-fry shredded ginger, shredded pepper and shredded onion in oil, pour cooking wine, add sour plum soup, and pour sauce on steamed bass, which is a unique sour plum fish.