The fish is tender and beautifully shaped, so it's a good idea to bring it to the table, so how do you make steamed sea bass?

1. First of all, cut the green onion leaves into thin filaments, and then the ginger shredded, wolfberry softened in water. Put the perch into the sink to scrape the fish scales, clean the guts and gills in the stomach, and finally clean the fish with water. Remove the fins first, then cut off the head and tail of the perch with a knife, then slice vertically from the back of the perch into thick slices in the shape of a comb. Be careful not to cut off the belly of the fish, and try to make each piece the same thickness. Put the cut head, tail, and body of the fish into a pot, rub it with salt and cooking wine, and marinate it for about 10 minutes. Then cut the cut fish into pieces, line them up in a fan shape and stack them on top of the scallions in the dish. Use kitchen scissors to cut the head off the fish from the chin, then place the head vertically at one end and stack the tail at the other end. Sprinkle with shredded ginger and stack with the soaked goji berries. Steamer with appropriate amount of water, boil over high heat, when boiling, put the perch into the steamer, steam over high heat for 8 minutes and then turn off the heat, after turning off the heat, do not rush to open the lid, simmer for 5 minutes and then remove. Remove from the pot and pour off the excess soup from the dish. Use chopsticks to clip off the scallions from underneath the fish and the ginger from above the fish. Drizzle with steamed fish and soy sauce and sprinkle with shredded green onions and ginger. In a skillet, heat until hot in your hands, pour in the peanut oil, add the peppercorns and cook until the oil is hot, then pour the hot oil over the fish.

2. Ingredients: sea bass, shredded ginger, green onion, colorful pepper, salt, chicken powder, pepper, steamed fish oil, cooking wine. Steps:A fresh sea bass, when you buy it, the fishmonger will clean it directly. You'll want to note that you'll have to tell the fishmonger that when you clean the guts, you can only cut a small onion in the belly. You'll have to buy a little extra onion. You're going to shred the ginger, peel it, wash it, shred it, set it aside, wash it, shred it. It's definitely a slow job and exhausting, haha. Finely slice the red pepper and wash the seeds. Wash the blood from the sea bass and cut off the back of the treated sea bass. Cut the head off the fish and use a knife to slice the back of the fish through the connected sections. Never cut into segments. It is less laborious to cut the back of the fish standing up and it is less likely to damage the integrity of the fish.

3. Put the cut fish into a bowl, add a proper amount of salt, then add a proper amount of chicken powder and pepper. Finally, add a proper amount of cooking wine and thoroughly scrub the fish with your hands so that the fish is fully flavored and then marinate for about 10 minutes. Put the marinated fish into a plate and arrange it into a yummy shape. Put it into a boiling pot with water, cover the pot with a lid, and steam it for seven minutes over a martial arts fire, then simmer it for about five minutes over a low fire, and heat the pot with a moderate amount of oil. Remove from the fish steamer, sprinkle with shredded green onion and ginger, then add shredded colored peppers. Finally, pour a little hot oil on the fish, and then pour a moderate amount of steamed fish tube oil. This kind of open screen perch is beautifully shaped, tender and nutritious, and is an indispensable delicacy for the New Year's Eve dinner.