1. The back of the perch is evenly sliced and the belly is not cut off.
2. Place the belly toward the inner circle.
3. Put the fish head in the middle.
4. Pour some soy sauce, ginger slices, and green onions, and steam for 8 minutes.
5. After steaming, take out the ginger slices and green onions.
6. Soy sauce, oyster sauce 1:1, topped with sea bass.
7. Put the spicy millet, green onions, and garnish.
8. Add the spicy millet and minced garlic in the hot oil and saute.
9. Drizzle with hot oil and sprinkle with chopped green onion.
