1. The body of the fish is carved, because the perch is flaky, so don't cut the cross knife. Rub it with salt, pepper, and steamed fish soy sauce, then massage it.
2. Shred the ham, green onion and ginger, leaving a section of green onion.
3. The fish is stuffed with green onion, ginger and ham, and the rest is sprinkled on the fish.
4. Steam in a pot on the water for three minutes, pour out the water inside, add a small spoonful of lard and a large spoonful of steamed fish soy sauce. Let the fire come for another five minutes and simmer for two minutes.
5. Serve it out. Sprinkle chopped green onion on top.
6. Fry it cold to give a green onion flavor, heat it up, and just pour it on the fish.
Tips:1. Don't spill a lot of oil, just a little bit. If you like a lighter one, you can also not spill the oil, but I personally think that the oily one is more fragrant!
2. Because I bought the sea bass the night before, it is not so fresh, so the water I steamed in the first three minutes was poured out, in order to remove the smell of the sea bass after being left for a period of time. If you buy fresh fish, put the lard and steamed fish soy sauce on the pot, don’t uncover the pot in the middle, just keep it for eight minutes.
