Ingredients: ham and mushrooms with sliced sea bass with onion.

Accessories: salt, pepper, yellow wine, steamed fish and soy sauce, steamed perch 1, washed perch and dry water.

2. Rub with salt, pepper and yellow wine and marinate for half an hour.

3. Soak the mushrooms, slice the ham, slice the ginger, and chop the onion for later use.

4. Put the onion into the belly of the fish, code the ginger slices, surround them with ham and mushrooms, put them in a steamer to boil, put them on a plate, steam for 10 minutes, turn off the fire, steam for another eight minutes, take out the plate, remove the ginger slices, pour the steamed fish with soy sauce, take out the pot, burn some cooking oil, and sprinkle the shredded onion on the fish.