Guangdong home-cooked dishes include steamed pork ribs with drum pepper, boiled chicken, shrimps with slippery eggs, clay pot rice, steamed bass and so on. Steamed perch is made of perch as raw material, with oil, salt, ginger, carrot, steamed fish soy sauce and other ingredients. The specific method is as follows:

Ingredients: perch 1.

Accessories: oil 1 spoon, salt 1 pinch, ginger 1 slice, carrot 1 slice, steamed fish sauce 20g, rice wine 20g, and a dozen peppers.

1. Remove the head and tail of the perch and cut it from the back, not the belly.

2, bass salt 10g, rice wine 20g, steamed fish soy sauce 20g, a dozen peppers, a little onion, marinated for half an hour.

3. Cut the yam into hob pieces, cut the carrot and ginger into diamond pieces and put them under the bass.

4. Steam the perch in a steamer for 10 minute.

5. Don't pour out the steamed bass soup. Saute shredded ginger in an oil pan, pour in soy sauce and bring to a boil. Pour it over the perch and sprinkle with chopped green onion.

Precautions:

Bass should not be left for too long. If the perch is left for a period of time, it is recommended to make braised perch.