Steaming fish is hot water in the pot, the practice is as follows:

1, the perch to remove the viscera, clean up, wipe the body of excess water into the steaming plate.

2, and then the ginger and green onion into the fish plate.

3, the bamboo shoots slices of similar size, yards on the fish.

4: Soak the mushrooms in warm water, remove the tips, slice, and place on and around the fish.

5, boil the water in the steamer over high heat, put the fish plate, steam over high heat for 5-8 minutes, turn off the heat, don't open the lid of the pot, the fish is not taken out of the pot, the use of the residual temperature of the pot, "virtual steam" for 5 minutes and then out of the pot.

6. Pour two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of oyster sauce, three tablespoons of shaoxing wine, and a little sesame oil into a small bowl and stir to make a dressing.