One sea bass, one bottle of beer, 50 grams of salt, green onion, 5 slices of ginger, 10 grams of fish soy sauce.

ii. Practice:

1, sea bass scaled and gutted and cleaned, on each side of the back a cut deep to nearly one-half.

2, pour beer, wipe some salt marinade for 15 minutes, green onions cleaned and cut into thin julienne for use.

3, ginger shredded, marinated sea bass stomach stuffed with ginger, fish body on the scallion segments, boiling water, into the pot to steam for 8 minutes.

4, take out, pour off the juice, and then remove the green onions, drizzle with soy sauce, re-sprinkle with green onion segments, and pour on the vegetable oil when it is hot to eat.