1. Ingredients: a bass. Scrape the scales, remove the internal organs, and cut several knives on both sides of the fish. Don't cut completely until you reach the bone. Then cut the fish fillet in half, not too thoroughly, so as not to affect the shape. Put it in clear water to wash the blood from the fish.

2. Cut a white green onion into sections, slice a piece of ginger and put it evenly on the plate. With ginger and scallion as the bottom, it is breathable and more fragrant. Then add the washed perch, pour in10g cooking wine, and remove the fishy smell.

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3. Then we steam the fish in the pot, boil the water in the pot, put the grate on it, cover the lid, boil the water with high fire, and steam the fish in the pot for 6 minutes.

When steaming fish, we prepare ingredients. One onion is white, the hard core is peeled off and cut into filaments, one ginger is also cut into filaments, one red pepper is also cut into filaments after seed removal, and one coriander is cut into small pieces. All of them are put together and soaked in water. Soaking can remove the floating color and spicy taste of side dishes and make them taste better.

After 5.6 minutes, the fish has been steamed, fragrant and tender. Take the fish out of the pan, pour out the soup, and pick out the onions and ginger. The soup smells fishy, so be sure to pour it out and sprinkle with shredded onion and ginger.

6. Burn the oil in the pot again. When the oil temperature is 70% hot, take the pan and pour the hot oil on the fish to arouse the fragrance of shredded onion and ginger, and then pour 20 grams of steamed fish soy sauce.

Ok, this simple and delicious steamed bass is ready.