The first kind is perch. The meat of perch is very tender and delicious, which is really suitable for steaming. I'll buy a fresh perch, remove the internal organs and scales, then cut several knives on both sides of the fish and marinate it with some salt and cooking wine. Then, put the ginger slices and onion segments under the fish, steam them in a steamer for about 10 minutes, and finally pour some soy sauce and hot oil on them.
The second kind is mandarin fish, which is also very tender and has fewer thorns. It tastes delicious and is also very suitable for steaming. I'll wash the mandarin fish, then make a few cuts on both sides of the fish, put some salt on it and marinate it with cooking wine. Then, put shredded onion and shredded ginger on the fish, and then pour some hot oil and soy sauce on it.
The third is Wuchang fish, which is also very tender and delicious, and is also very suitable for steaming. I'll clean Wuchang fish, scale and gut it, cut several knives on both sides of the fish, and marinate it with some salt and cooking wine. Then, put shredded onion and shredded ginger on the fish, and then pour some hot oil and soy sauce on it.