First remove the scales of the perch, then guts the perch, make a cut in the tail, walk slowly along the back, walk to the head and pat hard to separate the perch from the middle. Be careful not to cut the internal organs or cut off the belly part.
Prepare the sea bass, shred the pepper, and shred the ginger for later use.
2. Cut the surface of the sea bass with a knife diagonally, stuff the knife with ginger slices, drizzle a little cooking wine, lightly salt it, and marinate for about ten minutes.
3. Spread a few sections of scallion on the microwave steaming bowl, put the marinated sea bass on the scallion, and cook for 10 minutes on high heat. When the fish is steamed, a lot of soup will be precipitated. These soups are where the fishy smell of steamed fish is, so they are not needed, and the soup is poured on the fish, so that the fish will not have any fishy smell.
4. When cooking the sea bass, we can prepare the sauce, heat the oil pan, pour the minced ginger and garlic into the pan and stir-fry the aroma, then pour in the green and red pepper and stir-fry for a while.
5. Pour in a cup of water, boil, add two spoons of light soy sauce, one spoon of cooking wine, add appropriate amount of salt, simmer until the soup thickens, and pour the soup on the steamed fish to get out of the pot.
Sea bass is fresh and tender. Steamed in a microwave oven can keep the whole intact. Depending on the size of the fish, it usually only needs to be heated for 10-15 minutes. If you don't have a microwave oven, you can also steam it in a steamer. When steaming the fish, place a few pieces of scallion under the fish body, insert ginger slices on the fish body to remove the fish to prevent the fish body from sticking to the plate. Throw it away, and remove the ginger slices too, so that the fish tastes more refreshing and has no fishy smell. Pay attention to these small steps, the fish is very delicious, there is no peculiar smell.