1. After the sea bass is processed, cut a few knives on both sides, place in a plate, slightly chop the tempeh, sprinkle and pour the cooking wine
2. Cut the green onion and ginger into silk. You must be laughing when you see this: This is also called silk? On purpose, this silk is to be removed after steaming, occasionally stealing a little laziness, it's okay to be rough.
3. After the water in the steamer is boiled, put the fish on the plate and steam for about 12 minutes.
4. Take out the fish plate, pour out the soup, and remove the steamed green onions and ginger
5. Replace with a new batch of shredded green onions. At this time, make them thinner, not ginger. Mix the light soy sauce, vinegar, sugar, and white pepper and pour it over.
6. Add oil to a large iron spoon, about the same amount as fried greens, heat it and pour it on the fish
7. Seeing the steamed appearance, it seems that you can just cut the few knives before, and you can reduce the heat, quietly straighten your head, and put it on the table.
8. The perch has no spines, so it's easy to eat.
