1. Preparation materials: perch, salt, yellow wine, ginger, steamed fish black soybean oil, shallots and peanut oil;

2. Clean the perch first, then cut the shallots into sections and shred the ginger for later use;

3. Make several cuts in the cleaned perch, then sprinkle rice wine and salt evenly, and then put chopped green onion and shredded ginger into the belly of the fish for about ten minutes;

4. Boil the water in the pot, and then steam the pickled perch in a steamer for about 6-8 minutes, depending on the size of the fish;

5. After the bass is steamed, take it out of the pot, then pour out the steamed fish juice, and then put the chopped onion and shredded ginger on the fish, so as to remove the fishy smell;

6. Heat the oil in the pot and pour it directly on the fish, then spread it evenly with steamed fish sauce and eat it directly.

Matters needing attention in steaming bass.

1. There is no need to add other seasonings when steaming fish, but it is mainly salted. There is salt in the steamed fish soy sauce, so there is no need to add extra salt and soy sauce.

2. Some people think that adding sugar can make dishes taste fresher, but this is only for some ingredients, such as steamed bass, which is unnecessary, because steamed fish soy sauce itself is sweet, and adding sugar will change the taste of fish at this time.

3. Steamed perch can be pickled or not. If pickled, it will taste more delicious, so it will taste more delicious when steamed.

4. Before steaming the fish, put the perch on the back of the knife. The deeper the knife edge, the fish will turn over, so that the cooked state will look better.

When steaming perch, it is best to steam the fish once. If cooked twice, the fish will get old, and the seasoning inside will also enter the steam, resulting in a bad taste of the fish.