Cooking Steps

1. 

   Step1:Steamed sea bass material - 1 sea bass in Xianyu, 1 scallion, 1 ginger, a little pepper, 1 red pepper, 2 teaspoons steamed fish soy sauce in Lijinji. Production method-1. Wash the perch with water and put it on the plate for standby. 2 cut the scallion and ginger into small pieces and put them into a bowl for later use. Soak the rest of the scallion in cold water (it will roll naturally). 3. Spread the prepared sea bass with two sections of scallion and two pieces of ginger. 4. Put the shredded onion and ginger on the back of the fish. 5. Add water to the steamer and bring it to a boil. Put the fish in the steamer together with the plate. After steaming for 7 minutes, turn off the heat and don't open the lid and simmer for another 2 minutes, then the pot will be out. 6. The steamed fish surface is evenly sprinkled with soaked shredded onion and red pepper according to personal taste. 7. Take a proper amount of peanut oil and put it into the milk pot to heat. Put in three or five prickly ash and heat until you can see the lampblack. 8. After pulling out the pepper, pour the hot oil evenly on the fish covered with shredded green onion and red pepper. In another small bowl, pour 2 tablespoons of steamed fish soy sauce with Li Jinji and a little mineral water into the bowl for food preparation. Tip-1. Because the fresh perch has been pickled, there is no need to add salt for seasoning. 2. If you have a heavy mouth, you can mix another dipping sauce. Never pour the mixed soy sauce on the fish like steaming ordinary bass. It will be salty and salty, which will destroy the original taste of bass.