After the bass is cleaned, put ginger slices and cooking wine in the belly and marinate for 15 minutes. When steaming, put ginger on the fish to remove the fishy smell. Here are the practices:

Preparation materials: perch 1 strip, 20g of shredded ham, several slices of ginger, three shallots, 2 tbsps of cooking wine, appropriate amount of salt, oyster sauce 1 tbsps, 3 tbsps of steamed fish and soy sauce, lard 1 tbsps, pepper 10 tablets, and several drops of lemon juice.

Production steps:

1 Clean the perch, apply a few knives on both sides, and stuff the stomach with ginger slices and scallion. Add cooking wine, lemon juice and appropriate amount of salt. Let stand 15 minutes or so.

2. Cut the shallot into sections, shred the onion tail and soak it in water. Slice the ginger for one section and shred it for half. Slice ham.

3. Spread the ginger slices and scallion flat on the bottom of the plate.

4. Put the marinated bass and put some shredded ginger on the fish. After the boiler is boiled, steam it 12 minutes. The exact time depends on the size of the fish.

5, take a wok, add a few pepper, lard. Boil. Aroma.

6. Pour out the water inside the steamed fish, remove the shredded ginger, take a bowl, add steamed fish soy sauce and oyster sauce, add a proper amount of cooked lard, stir well and pour it on the fish.

7. Put shredded ham, sprinkle chopped green onion and a few medlar decorations. Finally, pour the burnt pepper lard.