Preparation materials: perch 1 strip (625g), steamed fish 1 strip, ginger 1 root and onion 1 root.

1. Wash the perch, cut the ribs with a knife, put the fish on a plate, and spread the ginger slices on the fish, as shown in the following figure:

2. Put the fish in the middle and lower layers of the steaming oven without preheating, and turn on the pure steaming function, 100 degree steaming 13 minutes, as shown in the following figure:

3. After the fish is steamed, pick up the ginger slices, pour out the fishy water in the fish dish, and spread the onion on the fish, as shown below:

4. Pour the steamed fish soy sauce into the fish in a small bowl, as shown in the following figure:

5. Pour the hot oil on the onion section of the fish dish. The steamed fish not only tastes tender and smooth, but also has no fishy smell, as shown in the following figure: