1. Remove the fins of the perch, change the knife on the body (cut diagonally, cut to the large bone of the fish), and then put salt on the knife
2. Put 3 scallions on the plate, put the fish on top of the scallions, and steam on the pot
3. Put the green onion and ginger, red and green chili shreds on the pan, heat the oil on the fish, take advantage of the hot pan to heat the steamed fish soy sauce, and pour it on both sides of the fish.
Tips:Don't steam it for more than 10 minutes, so the fish will not be fresh
