1. Kill the perch, wash and remove the gills. Scratch the perch along each side of the spine. Touch the body of the fish with appropriate amount of salt and cooking wine. Place it on the plate and marinate for a while.
2. Prepare ginger and onion; shred green onion and red pepper and soak in water to make the roll more beautiful.
3. Put an appropriate amount of water in the pot, bring it to a boil, put the fish in the pot and steam for 8 minutes.
4. After steaming, take out the sea bass, pour out the steamed fish, put on shredded green onion and red pepper, drizzle with hot oil
5. Leave the bottom oil in the pot, stir the ginger and onion for a fragrant flavor, add appropriate amount of water and steamed fish soy sauce, a little sugar, boil over high heat, remove the ginger onion (the ratio of water to steamed fish soy sauce is 1.5:1)
6. Just pour the soup on the fish while it is hot,
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