Accessories: a spoonful of salt, a pinch of ginger, a carrot, 20g of steamed fish sauce, 20g of rice wine, a dozen peppers and a little chopped green onion.

1, a fresh bass, about a catty in size.

2. Remove the head and tail of the perch, cut it from the back, and don't cut off the belly.

3, bass salt 10g, rice wine 20g, steamed fish soy sauce 20g, a dozen peppers, a little onion, marinated for half an hour.

4. When pickling fish, make meatballs to make soup, chop the meat and add a little carrot and salt.

5. Squeeze the meatballs out of the tiger's mouth and put them on the plate.

6, yam cut into hob pieces, carrots and ginger cut into diamond pieces.

7. Put the pickled perch on a plate, and put carrots and ginger slices on it for later use.

8. Put the perch in a steamer, boil and steam for 10 minute.

9. Pour the steamed bass soup out of the steamer. Saute shredded ginger in oil pan, pour in soy sauce and bring to a boil, pour in perch and sprinkle with chopped green onion.