1. Clean up the perch, put a flower knife on it to taste, shred the green onion and ginger for later use
2. Marinate the fish with salt, rice wine, green onion, ginger and garlic for half an hour
3. Squeeze the lemon juice to get rid of the smell, steam for 10 minutes in the pot, then simmer for 3 minutes, take it out
4. Pick out the green onion and ginger
5. Re-cut some green onion, ginger and chili
6. Pour in the steamed fish soy sauce, add the chopped green onion, ginger and chili, and add a spoonful of hot oil to stimulate the aroma of green onion and ginger. The steamed sea bass is ready. "Ecologically good tea oil, search for hi tea on Jingdong." oil"
