Ingredients: 1 perch (about 2 kg).

Accessories: about 100g chopped pepper, 3 shallots, 5 slices of ginger, half a lemon, 1 2 tsp salt, 1 tsp sugar, 1 tsp delicious cooking wine,1tsp June fresh lemon steamed fish soy sauce.

Steps:

1, prepare a big bass, add onion, ginger and lemon to the cooking wine to remove the fishy smell, chop pepper, salt and sugar soy sauce to taste.

2. Cut the knife from the tail of the fish, cut half of the fish along the spine towards the head, and cut it off at the head. Slice the other half fish in the same way.

3, the fish bone is larger, and the fish head is divided into two.

4. Put the knife down slowly and take out the fish ribs.

5. Now cut the fish fillet, hold the knife in your right hand, the fish tail is on the left, and the knife is inclined as much as possible. Slice the fillets from the fish head to the fish tail. Because it is steamed fish fillets, the fish fillets can be thicker.

6. Clean the fish fillets and clean the fishbones.

7. Spread minced onion and ginger on the bottom of the dish, spread fish bones, and evenly sprinkle half of the salt and sugar.

8. Add the remaining salt and sugar to the fish fillets, 1 tablespoon of Delta cooking wine.

9. Knead repeatedly until the liquid is absorbed by the fillets and the fillets become sticky.

10, code the fillets, peel the bones and squeeze in half lemon juice. I thought I took this action, but I forgot to press the video button, and there was steamed fish sauce in the back.

1 1. Spread chopped peppers and drizzle with steamed fish sauce with fresh lemon in June.

12, put cold water on the pot, bring it to a boil with high fire, continue steaming for 10 minute, and pay attention to the whole fire.

13, it's time. Take out the pan and sprinkle with chopped green onion. It's delicious, spicy and delicious!