Ingredients

Main ingredient: 1 perch

Accessories: a spoonful of oil, a pinch of salt, a ginger, a carrot, 20 grams of soy sauce, 20 grams of rice wine, a dozen or so peppercorns, a few green onions

The practice of steaming the perch

1, a fresh perch, the size of the head of a catty or so.

2, bass remove the head and tail, cut from the back, the stomach do not cut off.

3, perch with 10 grams of salt, 20 grams of rice wine, 20 grams of soy sauce, a dozen peppercorns, a few green onions, marinate for half an hour.

4, marinated fish when making meatballs for soup, meat with a little carrot, salt grated.

5, with a tiger's mouth to squeeze out the meatballs.

6, put into a dish.

7, yam cut into hobnail pieces.

8: Cut carrot and ginger into diamond-shaped slices.

9, marinated sea bass on a plate.

10, underneath the pad carrot ginger slices spare.

11, the perch on the steamer.

12, open the pot and steam for 10 minutes.

13, steamed sea bass soup pour out do not, frying pan fried ginger, pouring into the soy sauce boil, dripping in the sea bass above, sprinkled with scallions can be.