1. The perch is slaughtered cleanly and cut a few diagonally on the fish.
2. Stuff the fish with shredded ginger, sprinkle a spoonful of salt and drizzle with a spoonful of soy sauce, and marinate for about 1 hour.
3. Wash the green garlic and cut into sections, shred the ginger, and set aside appropriate amount of mustard.
4. The sea bass is steamed in a steamer for 10 minutes, and then steamed for 5 minutes after turning off the heat.
5. In a separate pot, heat oil, add green garlic, ginger and mustard tuber and stir fry.
6. Pour in the steamed juice from the steamed fish, then add a proper amount of soy sauce and salt, and finally pour it on the fish.
