Features: small scales, tender meat and rich nutrition.

Origin: China coastal specialty, especially Songjiang since ancient times (now: Shanghai).

Allusion: The Biography of Zuo Ci in the Later Han Dynasty says: "Cao Cao calmly thinks about Zhong Bin, saying: Today's high meeting is rare, and there are few bass ears in Wusong River."

Exercise:

1) Scrape fish scales, remove internal organs, cut fish backs and wash them for later use.

2) Put the fish flat on the waist plate, sprinkle with a little soy sauce, yellow wine, pepper and refined oil, and sprinkle with shredded onion, shredded ginger and shredded red pepper.

3) Steam half a bowl of soy sauce in a boiling water steamer for later use.

Time: take it out in about fifteen minutes and pour it with steamed soy sauce.