Cooking Steps

1. 

   Step1:Preparation stage-1. Bone the bass, remove the head and tail, and cut the fish bone. Cut the fish into butterfly slices (i.e. one knife continuously, one knife cut off, let the two pieces connect a little in the middle, open like a butterfly); 2. Chop the onion and ginger for standby; 3. Slice the lemon; 4. Put the perch slices into cooking wine, salt and marinate for 10 minutes.

2. 

   Step2:Production stage-1. Add the pickled perch slices with starch and paste; 2. Add boiling water to the perch slices and bring them out after boiling (don't cook for too long. The fish slices will be white); 3. Add oil in the pot and stir fry the fish bones (including the head and tail of the fish). Add boiling water to cook the white soup when it's half cooked (note that it must be added with boiling water); 4. Remove the fish bones and put them in the plate. Keep the soup; 5. Add oil and put in the onion, ginger and white Hu Stir fry the peppers until fragrant. Add the white soup and boil. Add salt. 6. Add the fish slices and cook them to taste. Remove the fish slices and put them into the plate. 7. Add lemon into the soup. Cook for 35 minutes. Turn off the heat and add vinegar at the same time (it must be the last time to put vinegar and start the pot). 8. Drain the soup and pour it on the fish meat.