1. Wash the perch and cut it from the spine to the abdomen, leaving about 1 cm in the abdomen and do not cut it off.
2. Prepare ingredients.
3. Sliced ham, sliced ginger.
4. Put the processed sea bass on a plate, sprinkle an appropriate amount of rice wine, ginger slices, and marinate for 10 minutes.
5. Place the perch in a flower shape, put the sliced ham into the gaps, make the bottom with the ginger slice, put it in a pot and steam for 12 minutes, and sprinkle with chopped green onion.
Tips:For those who like plain food, you can also pre-treat the ham before using it: soak in warm water for 2-5 minutes to remove part of the ham flavor and saltiness.
