Ingredients: perch

Accessories: shredded ginger, chives, coriander, edible salt, soy sauce and camellia oil.

1. Wash the perch, remove gills and internal organs, scrape off all scales, change the knife from the back of the perch, and cut both sides of the perch into the basin, which will make it easier to taste.

2. Boil the water in the pot, put the grate on it, cover the lid, and boil the water with high fire. After the water is boiled, put the perch on it, pour some cooking wine on the fish to remove the fishy smell, cover the pot and steam for 9 minutes on medium heat.

3, a piece of ginger, first cut into pieces, then cut into shredded ginger, and put it together with shredded onion. Take out the steamed bass, control too much soup in the plate, add shredded ginger and sprinkle with a little coriander for later use.

4. Mix camellia oil, soy sauce and onion into juice and heat it.

5. Then pour it on the steamed fish, and the delicious and sweet steamed bass will be ready. You can cut the middle part, remove the fishbone, and then pour the sauce on the fish.