After the bass is cleaned, put ginger slices and cooking wine into the belly and marinate for 15 minutes. When steaming, put ginger on the fish to remove the fishy smell. Here are some practices:

Preparation materials: perch 1 piece, 20g shredded ham, several slices of ginger, three shallots, 2 tbsps of cooking wine, appropriate amount of salt, 3 tbsps of oyster sauce 1 spoon, 3 tbsps of steamed fish soy sauce, lard 1 spoon, pepper 10 slices, and a few drops of lemon juice.

Production steps:

1. Clean the perch, insert a few knives on each side, and stuff your stomach with ginger slices and onions. Add cooking wine, lemon juice and salt. Let stand for about 15 minutes.

2. Cut the shallots, shred the ends of the shallots and soak in water. Slice ginger in one section and shred it in half. Slice ham.

3. Spread the ginger slices and scallion flat on the bottom of the plate.

4. Add marinated bass and put some shredded ginger on the fish. After boiling, steam for about 12 minutes. The exact time depends on the size of the fish.

5. Take a wok and add a little pepper and lard. Boil. Aroma.

6. Pour out the water in the steamed fish, remove the shredded ginger, take a bowl, add steamed fish soy sauce and oyster sauce, add a proper amount of cooked lard, stir well and pour it on the fish.

7. Add shredded ham, sprinkle with chopped green onion and a little medlar for decoration. Finally, pour in the cooked pepper lard.