1. First cut the green onion leaves into filaments, then shred the ginger, and soak the Lycium barbarum in water to soften it. Put the perch in the pool to scrape the scales, clean the internal organs and gills in the stomach, and finally wash the fish with water. First remove the fins, then cut off the head and tail of the perch with a knife, and then cut it vertically into thick comb-shaped pieces from the back of the perch. Be careful not to cut off the fish belly. Each piece should be as thick as possible. Put the cut fish head, fish tail and fish body into a basin, wipe them evenly with salt and cooking wine, and marinate for about 10 minutes. Then separate the cut fish, arrange them in a fan shape and stack them on the onion on the plate. Cut the fish head from the chin with kitchen scissors, then put the fish head vertically at one end and fold the fish tail at the other end. Sprinkle shredded ginger and put it on the soaked wolfberry. Add a proper amount of water to the steamer, put the perch into the steamer after boiling, steam for 8 minutes, then turn off the fire. Don't open the lid in a hurry after turning off the fire, and take it out after stewing for 5 minutes. After taking out the pot, pour out the excess soup in the dish, and use chopsticks to clip off the onion under the fish and the ginger above the fish. Drizzle with steamed fish and soy sauce, sprinkle with shredded onion and shredded ginger. In the frying pan, it's hot to the heart. Pour in peanut oil, add pepper, heat until the oil is hot, and then pour hot oil on the fish.

2. Ingredients: perch, shredded ginger, shredded onion, shredded colored pepper, salt, chicken powder, pepper, steamed fish oil and cooking wine. Steps: Buy a fresh bass and the fishmonger will clean it directly. What you should pay attention to is that you should tell the fishmonger that when you clean up your internal organs, you can only cut a small onion in your stomach. You have to buy more onions. You should shred ginger, peel it, wash it, shred it for later use, and wash it and shred it. This is definitely a slow job. I'm exhausted, haha. Slice the red pepper into filaments and wash the seeds. Wash the blood of the perch and cut off the back of the treated perch. Cut the fish head, cut the back of the fish with a knife, and cut the connected parts. Never cut into sections. It is labor-saving to stand up and cut the back of the fish, and it is not easy to destroy the integrity of the fish.

3. Put the cut fish into a bowl, add the right amount of salt, and then add the right amount of chicken powder and pepper. Finally, add a proper amount of cooking wine, grasp it thoroughly by hand, and marinate it for about 10 minutes after the fish is fully flavored. Put the salted fish in the dish and put it in the shape of victory. Add water to the boiling pot, cover the pot, steam on high fire for seven minutes, then simmer on low fire for about five minutes, and heat the pot with proper amount of oil. Take it out of the steamed fish pot, sprinkle with shredded onion and ginger, and then add shredded colored pepper. Finally, pour a little hot oil on the fish, and then pour a proper amount of steamed fish tube oil. This kind of open-screen perch is exquisite in shape, delicious in taste and rich in nutrition, and it is an indispensable delicacy for New Year's Eve.