Cooking Steps

1. 

   Step1:A pound of perch. Wash two sides of the flower knife. One spoon of cooking wine on each side. One spoon of cooking wine in the belly of the fish. Cut four pieces of ginger. One piece of three bellies on the fish. Pat three cloves of garlic, cut two pieces of green onions and put them in the belly. Put three pieces of green onions on the plate. Separate the fish from the plate. Make a gap. Put the fish on the green onions. Marinate for 10 minutes. Steam on the pot for 10 minutes. Pour out the water on the plate. Throw away the green onion, garlic and ginger. Put the fish on the plate Reapply shredded green onion and ginger. Millet hot. Millet hot is mainly for embellishment. Then pour hot oil. Pour it on the plate. Don't pour it on the fish. I'm afraid the fish will be salty if it's soaked too long.

2. 

   Step2:Kwai Fu dish. The whole process does not need salt. As long as the salt taste of raw soy sauce is good.