1. Cut open the perch, remove the viscera and gills, wash it, make several cuts on the back, and put ginger and onion slices at the incision.

2. Put ginger onion, garlic, a little salt and a little cooking wine into the fish belly and marinate for 15 minutes or more to remove the fishy smell.

3. Rinse the salted fish with water (don't wash it for too long, just rinse it), apply a little salt (soy sauce is salty, don't put too much salt, just to make the fish more tasty, just a thin layer of salt), add a little chicken essence, apply it to the inside of the knife edge, and marinate for a while.

4. Shred ginger and onion and sprinkle on the fish.

5. Put lard, salad oil and soy sauce into a bowl and mix well.

6. Spread evenly on the fish.

7. Boil water in a pot

8. After the water boils, add the fish and cover with steam 10 minute.

9. When the fish is out of the pot, the delicious fish is finished without any unnecessary thorns, which is especially suitable for the elderly and children.