1, prepare a fresh perch (other fish can also be used), clean it inside and out, control the moisture, cut several knives on the front and back to facilitate the taste, put it in a basin, add a little cooking wine and sprinkle salt evenly for later use.

2. Slice the green lemon, leave half a slice for juicing later, chop the millet, ginger and garlic, chop the coriander, add the above seasonings to the bowl, add sugar, salt, chicken essence and soy sauce, squeeze out the lime juice, add a little warm water and stir well ~ We can taste it ourselves, and add more if we feel it is lacking.

3. Boil more water in the pot, add shallots and ginger slices, slowly add marinated bass after boiling, and cook for about 5 minutes on medium heat. I have about 300 grams of bass here. Sisters, if the fish is big, it's better to cook it for a few more minutes. Turn off the fire and let the fish soak in the pot for 2 minutes.

Take it out and put it on the plate, and pour the juice on it. You're done! Kaixuan bar