Lemon juice is the juice obtained by squeezing fresh lemons. It has a very strong sour taste, accompanied by a touch of bitterness and fragrance. It is a universal seasoning that can remove the fishy smell and the peculiar smell of food itself, and can remove the fishy smell of fish.

The practice of lemon fish:

1. Prepare 200g of perch, 30g of lemon, 5g of onion10g, 5g of ginger, 5g of garlic, 0g of Chili sauce10g, 0g of fish sauce10g, 5g of white wine and 0g of coriander10g;

2. Wash the fish, cut two knives on your body and put them on a plate;

3. Squeeze the lemon juice and scrape some lemon dander with a knife for later use;

4. Wash the onion and ginger, peel and wash the garlic, and chop it;

5. Wash coriander and cut into pieces;

6. Put minced onion, ginger and garlic on the fish, add Chili sauce, wine, fish sauce and lemon juice, and steam for 8 minutes;

7. Sprinkle lemon dander and coriander powder on the steamed lemon fish.