1. Soak the green onions and millet pepper shreds in water for a few minutes, and the green onions will naturally turn into green onion rings.
2. A perch.
3. Cut flowers on both sides.
4. Coat the fish with cooking wine and a small amount of salt over the whole body, and marinate for 10 minutes with ginger slices on the flower knife. Bring a proper amount of water to a boil in the pot, put the fish on a medium-low heat and steam for about 15 minutes.
5. Remove the ginger slices of the steamed fish and place it in the container with a rice spatula.
6. Take a wok, dilute a proper amount of light soy sauce with water, a little sugar, and a little salt, heat it up in a cup and reserve. (Dilution of light soy sauce and water at a ratio of 1:1, personally do not like the taste of steamed fish soy sauce)
7. Put the soy sauce on the fish, shredded green onion, and shredded millet pepper on the fish.
8. Heat an appropriate amount of oil in a pot, add shredded ginger, chopped green onion, and dried chili to fry until fragrant.
9. Pour the hot oil on the fish.
10. Finished product.
11. Finished product.
Tips:The steaming time increases or decreases according to the size of the fish. After being steamed for a long time, the fish is old and has a bad taste.
