1. Place the killed perch from the back of the fish along with the knife and stick to the bones to make two fillets.
2. Cut off the fish head and tail, and cut the fish body into two pieces.
3. Fry the fish bones and head and tail in a hot pan, then sprinkle some cooking wine, spring onion, ginger, salt, and chicken essence into a bowl of boiling water and cook for 6 minutes.
4. While boiling the soup, batch the two fish fillets into fish fillets, add a little salt, chicken essence, pepper, green onion and ginger water (don't add cooking wine), add a little starch and set aside.
5. Mix the 3 eggs and beat them evenly, put the cooked fish bones in the middle of the deep dish, and put the head and the tail in two sections. Slowly pour the cooked fish soup into the egg mixture while it is hot, stirring with chopsticks, and then slowly pour it into a deep dish with fish bones. Put it in the basket and steam for 5 minutes (calculated when the water is boiling)!
6. Open the lid and spread the fish fillets evenly on the egg mixture at 5 minutes. Cover the pot immediately and continue to steam for 2 minutes. When the time comes, turn off the heat and open the lid to drizzle some Mega Fresh Soy Sauce, sprinkle with pepper and chopped green onions, and wait for the oil to boil and pour on the chopped green onions. So far this dish is finished!
Tips:Don't put cooking wine when making fish fillets! Just add green onion and ginger water!
