Cooking Steps

1. 

   Step1:Sliced coriander, scallion and ginger, shredded chil

2. 

   Step2:Take out the fish's internal organs. Then use kitchen paper to wipe off the blood in the fish belly. Remove the fishy smell. Cut some of the fish. Then sprinkle some sea salt inside and outside the fish. Let it stand for a while.

3. 

   Step3:Boil a pot of boiling water. Put the salted fish in hot water for three seconds quickly

4. 

   Step4:Then put it in cold water on one side.

5. 

   Step5:Take the fish out of the cold water. Sprinkle sea salt on the fish again (this time for seasoning). Mix two spoons of soy sauce. White sugar, one spoonful of rice wine and one spoonful of sesame oil into the sauce

6. 

   Step6:The chopsticks are on the plate. Put the fish on the chopsticks. Spread ginger slices and scallions. Pour two spoons of soy sauce.

7. 

   Step7:When the water is boiled, turn it to medium heat. Then cover the pot and steam for 8 minutes. Don't be too busy uncovering the lid after steaming. Keep simmering for 2 minutes after turning off the heat.

8. 

   Step8:Take out the steamed fish. Put it on the plate and spread the cut coriander and red pepper on the fish. Sauce. Pour it on the fish while it's hot.

9. 

   Step9:Pour sesame oil and salad oil into the pot. Then put in the scallions. Use the oil to refine the flavor of the scallions.

10. 

    Step10:Take out the onion and ginger and throw them away. Drench the fish while it's hot.

11. 

    Step11:The original steamed perch is finished.