2. Steamed bass:

(1) One bass, with no viscera, should be washed and put on a plate for later use. Rub a little salt on the fish and sprinkle with shredded ginger.

(2) steam in a pot. Steam for about 12 minutes, you can open the lid to see if the fish's eyes have fallen out or chopsticks can be inserted into the fish's body, which proves that the fish is almost steamed. If it is over-cooked, the fish will be very old. On the contrary, the fish will still stick to the fishbone when eating.

(3) After steaming out of the pan, pour steamed fish black bean oil on the fish (which is usually sold in supermarkets), then sprinkle shredded onion on the oil pan. Do not put the oil until the pan is red, and then pour it on the fish again when the oil burns until it smokes.