Ingredients: 1 perch (about 500g).

Accessories: ginger 1 tablet, steamed fish black soybean oil 15g, 2 green onions, peanut oil 15g, salt 1g, cooking wine 5g, some shallots, and red pepper1g.

Specific practices:

1. Wash and dry the perch.

2. Wipe the inside and outside of the fish with a little salt and cooking wine and marinate for 10 minute.

3, the fish belly is stuffed with ginger and onion, and the fish body is also put with onion and ginger.

4. Set the steam temperature of the electric steamer to 100℃, keep it for 8 minutes, and put the fish in.

5. Don't take it out immediately after steaming, and simmer for 3-5 minutes.

6. Steam the fish, remove the ginger and onion, and dump the soup on the plate.

7. Sprinkle shredded ginger and onion on the fish.

8. Heat a little hot oil in a pan.

9. Pour a spoonful of hot peanut oil and try to pour it on shredded ginger and onion.

10, pour in steamed fish and soy sauce and decorate with red pepper rings. The finished product is as follows: