1. Clean the surface and abdominal cavity of the killed bass, and draw a flower knife on the back.

2. Spread the cooking wine, salt and white pepper evenly on the fish and marinate for about 10 minutes.

3. Shred onion, ginger and pepper for later use.

4. Spread a little chopped green onion, Jiang Mo and shredded pepper at the bottom of the bowl.

5. code the perch on the top, stuff a little onion and shredded ginger in the stomach, and then code a little shredded ginger on the fish.

6. Add water to the pot to boil, then steam the fish in the pot for about 10 minutes. Turn off the heat and steam for 3 minutes.

7. Stir pepper, sugar, broth, chicken essence, salt and soy sauce until the sugar melts into flavor juice.

8. Take out the steamed fish and remove the soup, onion and shredded ginger.

9. Then put the remaining onion, ginger and shredded pepper on the fish.

10, add oil to the pot until it burns to smoke.

1 1. Hot oil is poured from the fish head to the fish tail, and finally the sauce is poured.