Prepare ingredients: perch, onion, ginger, coriander, pepper, steamed fish sauce, cooking oil.

The specific steps are as follows:

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Step 1: Prepare a big bass weighing 4 Jin. After removing all the scales, gills and internal organs, rinse them with clear water for several times, clean the blood in the fish belly, drain the water, put them on the chopping board, and cut one on each side of the back along the fish bones for later pickling and tasting.

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Step 2: If steamed bass is delicious, pickling is the key step, which determines the taste of the finished fish. Many people like to add spices such as pepper and star anise to marinate when steaming fish, trying to cover up the fishy smell of fish with the taste of these spices. However, the steamed fish is not only tasteless, but also full of peppers and star anise. When pickling fish, don't use cooking wine to deodorize it. We can cut onion and ginger into filaments, put them in a bowl, add some water and knead them to make onion Jiang Shui. Pickling fish with this kind of onion Jiang Shui can not only remove the fishy smell of fish, but also retain the fresh flavor of fish.

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Step 3: Take a large plate, spread a layer of ginger on the bottom, put the fish on the plate, spread a layer of fresh shredded onion and ginger on the fish, put it in a steamer, steam it with strong fire, start counting after the water boils, steam it for 8- 12 minutes according to the size of the fish, and then take it out.

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Step 4: Take out the steamed fish, pour out the steamed soup from the plate, and then sprinkle a new layer of shredded onion and ginger on the fish. (Slice the shredded onion, shredded ginger and shredded pepper as thin as possible, cut into long sections of 5-6 cm, and then soak them in clear water. The shredded onion naturally rolls up, which is particularly beautiful. )

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Step 5: add oil to the pot and heat it. Pour hot oil on shredded onion and ginger to stimulate its fragrance, and then pour a proper amount of steamed fish and black bean fish around the fish. Because the steamed fish soy sauce itself has a salty taste, there is no need to add salt when cooking steamed fish. A delicious steamed bass is finished! The steamed fish in this way is fresh and tender, not fishy or firewood, especially delicious!