Ingredients: 1 seabass.

Accessories: a spoonful of oil, a pinch of salt, a ginger, a carrot, 20 grams of steamed fish soy sauce, 20 grams of rice wine, a dozen Sichuan peppercorns, and a little chopped green onion.

Steps:

1. One piece of fresh seabass, about one pound in size.

2. Remove the head and tail of the bass and cut it from the back. Do not cut off the belly.

3. Add 10 grams of salt to the seabass, 20 grams of rice wine, 20 grams of soy sauce for steamed fish, a dozen peppercorns, a little green onion, and marinate for half an hour.

4. When marinating the fish, make meatballs for soup. Add a little carrot and salt to the meat and mince it.

5. Use the tiger’s mouth to squeeze out the meatballs.

6. Put it on the plate.

7. Cut the yam into hob pieces.

8. Cut carrots and ginger into diamond-shaped slices.

9. Arrange the marinated seabass on the plate.

10. Place carrot and ginger slices underneath and set aside.

11. Place the seabass on the steamer.

12. Steam for 10 minutes after boiling the pot.

13. Take down the steamer.

14. Pour out the soup from the steamed seabass. Stir-fry the ginger shreds in the oil pan until fragrant. Pour in the light soy sauce and bring to a boil. Pour it on top of the seabass and sprinkle with chopped green onion.