Salt, pepper, cooking wine, soy sauce. Steamed perch, 1 perch (about 500g), 10g ginger onion, 20g winter vegetable, 1 red pepper. Peanut oil 15g, soy sauce (sauce) 30g, and a little pepper. Wash the perch, put it on a plate, cut the ginger and red pepper into rice, cut the onion into sections, and sprinkle the winter vegetables, ginger rice and red pepper rice on the perch.

Perch, an animal of the genus Perch, is one of the "four famous freshwater fish in China".

Lateolabrax japonicus has a flat body length, a lower jaw longer than the upper jaw, and a solid garlic clove. It grows and breeds in fresh water, inhabits the clear water bottom, lurks during the day, moves at night, and preys on shrimp and small fish. It is distributed in the western Pacific Ocean and located in the coastal areas of China, especially in the Yellow Sea and Bohai Sea.