Signature bass ingredients: (one serving) 600g bass accessories: (one serving) shredded onion 200g, parsley 50g, garlic seasoning 60g: (The following ingredients are suitable for 60 dishes. 500g of each dish juice) Lee Kum Kee soy sauce1000g, Lee Kum Kee oyster sauce1814g, Shanghai white vinegar1000g, Shanxi aged vinegar 840g, Guangdong rice wine1200g, kumquat oil. Thailand chicken juice1700g, Lee Kum Kee garlic Chili sauce 736g, clear water 2200g, special seasoning oil 400g, pickled fish sauce: (60 portions) salt100g, monosodium glutamate 200g, oyster sauce 250g, soy sauce 250g, cooking wine/kloc-0. 2. Put the oil in the pot. When it is 50% hot, add garlic and fry it for 70% to golden brown. Add garlic and Chili sauce and fry for 1 min. Mix all the remaining seasonings and pour them into the pot. Boil to get sauce. 3. Heat the iron plate wrapped in tin foil, add shredded onion and coriander as the base material, then add perch, add a little onion oil and sesame seeds into 500 grams of sauce, pour it on the set perch, wrap it in tin foil, and take it out with iron plate. Key points: 1. One of the keys is to make oil: put 4000 grams of salad oil in the pot, add fragrant leaves 10 grams, cinnamon 10 grams, star anise 10 grams when it is 30% hot, and then add 500 grams of green onions, 300 grams of chives and dried onions. 2. the main feature of this dish is to adjust the juice, and the proportion should be accurate. Practice has proved that it is more in line with the tastes of local people. 3. When frying fish, pat a thin layer of raw flour on the outside, not too thick, otherwise it won't be refreshing and starch is not used, which will make the skin soft for a long time.