Raw materials: 4g of perch, appropriate amount of steamed fish soy sauce, 1g of salt, half a spoonful of cooking wine, appropriate amount of onion, appropriate amount of ginger and pepper.

1. simply change the knife on the back of the fish, split the abdomen, and cut the fish tail in half, ready to make flying fish modeling.

2. Open the fish stall in the dish, so that the shape will be heated most evenly when steaming.

3. Put ginger slices and shallots on the surface of the fish, sprinkle with a little cooking wine and bring to the pot with boiling water.

4. after steaming, open the lid, remove the onion and ginger from the fish, cut some shredded onion and red pepper and put them on the fish, and pour in a proper amount of steamed fish soy sauce.