Cooking Steps

1. 

   Step1:Remove the scales from the bass. Wash it. Use two knives on the back of the bass. Because the back of the bass is thick and hard to cook. Then dry the blood with a clean cloth or kitchen pape

2. 

   Step2:Put two broken shallots into the plate. This is to make room for the bass bottom. It can be evenly heated

3. 

   Step3:Spread the perch. Put some ginger slices into the belly of the perch. Remove the fishiness with a broken chive. Steam the perch in the cage for about 8 minutes (depending on the size of the fish). When cooked, take it out for standby

4. 

   Step4:Cut the ginger and scallion during the perio

5. 

   Step5:Cut the ginger and onion and soak them in clean water. This will keep the shape and color of the ginger and onion beautiful. The onion can also be more curved and nice to soak

6. 

   Step6:After the fish is taken out, if there is too much fish soup on the plate, you can pour out part of it. Then put on the sliced onion, ginger and hot oil in the pot. Pour the oil on the onion, ginger and fish

7. 

   Step7:Finally, drizzle with steamed fish and soy sauc