1. Prepare the required ingredients
2. Remove the scales of the perch, clean it, and cut the fish with three diagonal knives
3. Millet pepper cut into circles, ginger slices, garlic sprouts cut into sections
4. Put a proper amount of lard in the pot, add sliced ginger and garlic roots and sauté
5. Wait until the white smoke comes out of the frying pan before putting the sea bass
6. Fry the fish on one side and then turn over the fish body (during this period, shake the body a few times to avoid sticking to the pan)
7. Pour in the right amount of cooking wine
8. Pour in warm water (you can't use cold water, the fish will be more tender when cooked with warm water)
9. Bring the water to a boil on high fire and add some salt to adjust the flavor. Turn to medium and low heat and simmer for 4-5 minutes (the soup will be thicker at this time)
10. Add millet peppers and garlic leaves, turn on a high heat, and then take the soup a little before it can be served (the flavor of sea bass is already very delicious, so I didn't add chicken essence)
Tips:1. Remember to use lard for domestic cooking, so that the broth will be thicker and whiter
2. After adding the oil and saute the ginger slices, you must put a little white smoke in the pot before putting the fish in, so as not to make the fish stick to the pot
