1. Two strokes on the back of the perch
2. Add appropriate amount of cooking wine and salt, knead well and marinate for 10 minutes
3. Put appropriate amount of shredded green onions and ginger slices on the bottom of the plate, put the marinated sea bass, and sprinkle ginger on the surface
4. Open the water in the pot and add the perch, cover and steam for 8 minutes, take it out
5. Pinch the steamed ginger on the surface, put ginger, green onion, chili on the fish, sprinkle with steamed fish soy sauce, drizzle with hot oil, and decorate with a small amount of green onions before serving
