Cooking Steps

1. 

   Step1:Wash the shallot, cut off the shallot and white. Boil with water and set aside.

2. 

   Step2:Cut the perch from the belly. Make two cuts on each side. Spread the salt evenly, squeeze in the lemon juice, and then put the chives and ginger into the belly of the fish to marinate for 20 minutes. Filter the boiled chives into a large bowl and put them in reserve.

3. 

   Step3:3. Put some ginger on the bottom of the pot. Put in some oil. Put in ginger slices over medium heat. Fry the bass in the pot with two sides of scorched yellow. Remove the oil.

4. 

   Step4:4 put in onion, ginger and garlic in another pot. Add pepper in the middle of the heat. Pour in the water that the green onion must be boiled. Add in cooking wine, raw soy sauce, old soy sauce, pepper oil, a little salt, sweet and sour seasoning. Put in the bass. Cover and simmer for 20 minutes. Spread the shallot on the bass and then simmer for 10 minutes.

5. 

   Step5:5 take out the shallots. Water the bass out of the pot and put on the shallots and lemon slices.