1. The perch is gutted and scaled.
2. Marinate with cooking wine, green onions and ginger for 2 hours.
3. Change the knife.
4. Put the sliced ginger under the fish and the green onion on top.
5. Boil the water, boil the water, and put the fish in the steamer.
6. Steam on high heat for 6 minutes, turn off the heat, and steam again for 5 minutes.
7. For the steamed fish, pick out the green onions and ginger slices, and discard the soup in the plate.
8. Add a little steamed fish sauce and drizzle with cooked oil.
9. Add shredded green onions, shredded ginger, and coriander leaves to decorate and serve.
