Seasoning: Douchi, garlic, shredded ginger, onion, millet spicy, cooking oil, soy sauce, oyster sauce, salt and chicken essence.

Exercise:

1. Wash the perch and put it on a plate.

2, sauce: garlic, shredded ginger, lobster sauce, scallion, millet spicy, hot oil stir-fry; Add a little salt and chicken essence, 4 tbsp soy sauce and 1 tbsp oyster sauce, and stir well.

3. Spread the prepared juice evenly on the fish and marinate for 15 minutes; Boil the water and steam for 7 minutes. Sprinkle with chopped green onion and serve.

Note: Don't steam the bass for too long. If the time is too long, the fish will become hard, rotten and tasteless.