Tools/ingredients: 500g of perch, 30g of onion, 30g of ginger, 0.5g of salt 1g, 0.5g of pepper, 25ml of cooking wine 10ml, 25ml of steamed fish soy sauce, 0/0 slice of pepper/kloc, and 0/5ml of peanut oil/kloc-0.

1. Go to the vegetable market and buy a bass weighing about a kilo, then go home and rinse the bass and cut it from the back. Half the green onion is cut into sections and half the onion is shredded, and half the ginger is sliced and half the ginger is shredded for later use.

2. Make several cuts on both sides of the fish, coat it with salt, cooking wine and pepper, stuff the fish belly with slices of onion and ginger, sprinkle shredded onion and ginger on the fish, and marinate for about 10 minute.

3. Add a proper amount of water to the steamer and bring to a boil. After the water is boiled, put the fish in a steamer and steam for about 8 minutes. Turn off the heat.

4. Don't open the lid immediately, steam for 3-5 minutes, then open it and take out the steamed bass, pour out the soup from the steamed fish dish, pinch off the shredded onion and ginger on the surface with chopsticks, and sprinkle with fresh shredded onion and ginger.

5. Burn in a wok until the palm of your hand is hot, pour in peanut oil, add pepper particles, and fry over low heat. When the pepper oil is hot, pour the hot oil on the fish to stimulate the fragrance, and then pour the steamed fish soy sauce around the fish.

6. The steamed open-backed bass with a fragrant smell is ready, and the fish is fresh, tender and delicate, delicious and fishy.