Don't take viscera from the belly of steamed perch, wring the viscera out of your mouth with chopsticks, wash it, gently cut a few knives on the fish, dip some salt in it, and put the fish on a plate with chopsticks until it is mature.

After the water is boiled, put the fish in the steamer, take it out after 3 minutes, pour out the fish soup on the plate, and then put it in the steamer to continue steaming. When the fish is cooked, it has no smell. When steaming expensive live fish, only add salt, shredded onion and a little shredded ham when pouring out the soup that has been steamed for 3 minutes. Do not use any other seasoning to highlight the fish flavor.

After steaming the perch, shred the onion, carrot and pepper, take out the perch from the steamer, take out the ginger between the fish, decorate it with vegetables, pour in the steamed fish sauce and pour in the hot oil.

Tips for purchasing perch:

Perch can be divided into freshwater bass and sea bass. Perch is silver, with green and gray patterns on its back and small black spots, and its abdomen is silvery white. Sea bass spawns from 10 to April of the following year, and the sea bass is the best at this time.

Freshwater perch is delicious and expensive. If you buy frozen bass fillets on the market, you need to choose carefully. As long as the meat is dull, soft, inelastic and dull, it is not fresh and should not be bought.