Cooking Steps

1. 

   Step1:1. Open the bass's back. 2. Surface. Belly. Salt the slit. 3. Lay a vertical bar between the plate with scallion and ginger. 4. Put the fish upright and cover it. 5. Put scallion and ginger in the slit on the back. 6. Pour some dry white wine. 7. Put cold water on the drawer. Turn off the fire for 7 minutes. 8. Put the other plate through boiling water. Make the plate hot. 9. Pick out scallion and ginger. Put the fish on the heated plate Add shredded green and red peppers and scallion. Steam fish and soy sauce (pour more). Bring the oil to the boil. Pour it into every corner.