1. One perch is about 500 grams, remove the lin and internal organs, clean and set aside.
2. Shred the peppers, slice the ginger in half, shred the half, and cut the green onion into sections.
3. The sea bass is sliced with a knife, a little salt, then a little light soy sauce and steamed fish soy sauce on both sides. Take a plate, spread ginger slices, green onions, put the sea bass on top and sprinkle ginger slices, green onions, and chili on top. Boil the pot and steam for 8 minutes, then steam it for 2 minutes and take it out.
4. Take out the green onion, ginger and chili when steaming, and discard the excess steamed fish juice. Put fresh green onions, ginger peppers on the sea bass, heat the cooking oil in the pot, and pour it on the sea bass.
Tips:1. Be sure to boil the water pot, otherwise steaming for too long will affect the taste.
2. Don't steam for too long to prevent the meat from getting old. Just fire during the steaming process, don't fire too much, so as not to steam the fish out of shape.
3. When the hot oil is poured, take out the green onion, ginger and chili from the steamed fish, and put it on the fish again to make the shape better.
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