1, wash bass, remove scales and gills, take out internal organs, cut onions, slice ginger and wash garlic.

2. Cut several paths on both sides, not too deep, and drain the water; Cut a few crossings on both sides of the fish (it is easy to taste when burned), and use salt, pepper and Shaoxing wine.

3, the pot is hot, first wipe the bottom of the pot with ginger (it is not easy to stick the fish skin when frying fish) and pour in the right amount of oil; When the oil is warm, put the fish in the oil pan and fry until golden on both sides.

4. Pour in a little yellow wine, a little soy sauce, a little sugar, add a proper amount of water, and cover the pot to burn.

5, wait until the fish soup is slightly dried, sprinkle with shallots, and put it out of the pot.

6. The nutritional value of perch is very high, which contains nutrients necessary for human body, such as protein, multivitamins and mineral elements; These substances can obviously nourish the kidneys, especially relieve excessive phlegm and cough.