Proper amount of old pump

Proper amount of soy sauce

Proper amount of cooking wine

A little sugar

A little salt

A little monosodium glutamate

A little garlic paste

Ginger foam a little.

Tin foil (covering the length of a fish)

Half an onion

A pair of iron plates

edible oil

The practice of iron plate perch

After the bass is washed, cut three times on both sides of the fish [to make the fish cook faster and taste better]

Add cooking oil that hasn't touched the fish to the pot. When the oil temperature is slightly higher, add the perch, simmer for about 5 minutes, and then turn off the heat or turn off the heat. Because the oil temperature is relatively high at this time, the fish can be suffocated in the oil even if the fire is turned off.

The iron plate is heated on the stove.

Unfold the foil, shred the onion and scatter it in the center of the foil.

After the fish has been soaked in oil for about fifteen minutes, pick up the perch and use chopsticks to determine whether the perch is cooked. If it is ripe, pick it up and put it on the shredded onion.

Pour off the excess oil, leave a little oil in the pot, stir fry with ginger and garlic, pour in cooking wine, soy sauce, sugar, salt, monosodium glutamate and other seasonings, and finally pour in chicken juice (a little more), mix well and pour it evenly on the perch.

Wrap the bass in tin foil, burn it on an iron plate (preferably red-hot at a higher temperature) and put it on the bottom plate. Finally, put the wrapped bass on the iron plate. Finally, the food was served.