1 Clean and rinse the perch, and scrape the mucus off the fish with a knife. Then put the fish flat, cut it from beginning to end along the back with a knife, and turn it over and cut it on the fish. Then marinate the fish with a little salt and cooking wine.

2 Shred onion and ginger, slice ham for later use, wash and slice mushrooms. Blanch bamboo shoots and mushrooms in boiling water, then put them on the fish with ham, boil the water and steam them in a pot.

3 Add a proper amount of warm water of about 40 degrees to the pot, add soy sauce and soy sauce and mix well, then add pepper and salt and mix well.

Pour the soup in the pot to the bottom of the plate, put the steamed fish away and sprinkle with shredded onion and ginger.

5 Heat the oil in the pot to 70% to 80% heat, and pour the hot oil on the fish with shredded onion and ginger.