Guangdong home-cooked dishes include steamed pork ribs with drum pepper, boiled chicken, shrimps with slippery eggs, clay pot rice, steamed bass and so on. Steamed perch can be made by taking perch as raw material, adding ingredients such as oil, salt, ginger, carrot, steamed fish soy sauce, etc. The specific method is as follows:

Ingredients: perch 1 piece.

Accessories: oil 1 spoon, salt 1 pinch, ginger 1 piece, carrot 1 piece, 20 grams of steamed fish and soy sauce, 20 grams of rice wine and more than a dozen peppers.

1, bass head and tail removed, cut from the back, don't cut off the stomach.

2. Add salt10g to perch, 20g to rice wine, 20g to steamed fish soy sauce, a dozen peppers and a little onion, and marinate for half an hour.

3. The yam is cut into hob blocks, and the carrot and ginger are cut into rhombic pieces and placed under the bass.

4. Put the perch on a steamer and steam for 10 minute.

5. Don't pour out the soup of steamed perch. Stir-fry shredded ginger in oil pan, pour in soy sauce and boil, pour on perch and sprinkle with chopped green onion.

Precautions:

The perch should not be placed for too long. If the perch is left for a while, it is recommended to make it into braised perch.