Fresh bass, a little ginger and onion.

Practice:

1 seasoning juice: a spoonful of salt, a spoonful of cooking wine, a spoonful of chicken essence, a spoonful of soy sauce, add some water and mix well for later use.

Slice the fish diagonally, add ginger slices with scallion, and rub the surface with salt and pepper for a while.

3 spread ginger slices and shredded onion on the belly and body of the fish, and steam in the pan for 10 minutes, and the left file leaks right.

After the fish is steamed out of the pan, pour out the excess soup, pour in the freshly prepared juice, burn the cooking oil until it smokes slightly, and pour it on the shredded onion on the surface of the perch while it is hot.

Cut a few knives diagonally on both sides of the fish body, which can make the fish steam faster and taste more delicious. If you like to keep the fish intact, you can leave it uncut. Putting onion or chopsticks under the fish can make the steam circulate smoothly and steam the fish faster.