2, prepare a perch, scrape the scales and gills, use chopsticks to stir the guts from the mouth of the fish, and then pull out the guts, with a knife from the back of the fish sticking to the bones of the fish to cut open, do not cut through, try not to destroy the perch body affect the beauty. The friends who are too troublesome can be handed over to the stall owner to deal with.
3, green onions, ginger cut into thin filaments, green and red pepper each half cut into thin filaments, mainly used to match the color. Large white onion cut into segments, ginger cut into slices.
4, sea bass sprinkled with salt, pepper, cooking wine and mix well, knead the soft shallots, ginger slices into the fish, marinate for 10 minutes to taste.
5, pot of boiling water, water boiled after the castor, put the fish into the dish, take out the small onions, and then stuffed with green onions, ginger slices, with green onions to support the fish, to prevent deformation, and then put into the pot with a small fire steam 8 minutes.
6, after 8 minutes, take out the steamed sea bass, pour out the excess soup.
7, pour the steamed fish soy sauce evenly over the fish and spread with shredded green onion, green and red pepper.
8. Heat oil in a wok and pour it evenly over the fish when the oil is heated to 70%.