Ingredients: sea bass 750g, millet pepper 2, scallion 30g, ginger10g, cooking wine 2 tablespoons, salt 2 seasoning spoon, soy sauce 3 seasoning spoon, sugar 0.5 seasoning spoon, sesame oil a little, cooking oil 30g, purified water 2 tablespoons.

Steps:

1. Remove the scales and internal organs of perch, and make a knife on both sides of the back. Sprinkle with cooking wine and marinate with a little salt for 30 minutes.

2. Wash the onion, cut it into slender filaments and put it in ice water. Half of ginger is shredded, sliced generally, and millet is cut into rings.

3. Put a few slices of ginger on the plate, put the pickled perch, put a few slices of ginger in the belly of the fish, and put shredded onion and ginger on the surface.

4. After the water is boiled, steam it for about 8 minutes.

5. Mix a bowl of juice, soy sauce, sugar, sesame oil and purified water evenly during steaming.

6. After the fish is steamed, take it out, pour off the steamed water, remove the shredded onion and ginger, and put it on the pot again. Xiaomi spicy.

7. Pour the juice, heat the oil pan until it smokes, and pour the hot oil on the fish.