1, wash the perch, eviscerate it, cut flowers on both sides, and evenly smear both sides of the perch with cooking wine.

2, fish belly stuffed with shredded ginger, onion, boil water from the pot, add fish, steam the water for 8 minutes, and pour two spoonfuls of steamed fish soy sauce, one spoonful of vinegar, a little salt, sugar and half a bowl of water into the bowl.

3. Take the fish out, throw away the onion and ginger, and pour the soup on the fish. If you eat it at home without changing the plate, tilt the plate directly and the fish will slide into another plate.

4. Stir well, take the steamed fish out and put it in a plate, put shredded carrots and scallions, pour the adjusted sauce and pour hot oil.