1. Prepare the raw materials in advance, gut the bass and clean the gills for later use.

2. Chop pickled peppers and pickled ginger; Cut the onion into flowers; Part of the old ginger is cut into pieces, and part of it is cut into ginger rice; Garlic cut into foam; Cut celery into small particles for use.

3. Pour clear water into the pot, add onion, ginger slices, cooking wine and salt, boil and put the perch in the pot to cook and fish out for later use.

4. Add mixed oil (lard and rapeseed oil will increase the fragrance of vegetables) to the pot, heat, add pickled peppers, green peppers, pickled ginger, bean paste and garlic, stir-fry until fragrant, add clear water, add sugar and vinegar, and thicken the juice finally.

5, pan and plate, sprinkle with chopped green onion and celery foam to eat.