Bass, onion, ginger, cooking wine, Lee Kum Kee steamed fish soy sauce, oil.

working methods

1. After washing the perch, marinate it in onion and ginger cooking wine for a while to remove the fishy smell.

2. Steam in a steamer for 8 minutes. Don't cook it then, and stew it for a few minutes.

3. Take out the fish and pour out the juice.

4. Add shredded onion, pour in Lee Kum Kee steamed fish soy sauce, pan hot oil, and then pour it on the fish.

skill

After using steamed fish soy sauce, the taste is similar to that made in the store. Fish can't be steamed for a long time, otherwise it will get old.