Steamed egg of perch is a delicacy, which is made of perch, egg, chicken oil, salt, onion and ginger. Wash the perch, cross-cut the fishbone, sprinkle 1/2 tbsp salt on the fish and marinate. Wash onion, ginger and coriander, cut onion and coriander into sections, and shred ginger.

Put a little shredded ginger in the belly of the bass, put some chicken oil on the fish, add plastic wrap and steam in the microwave for 6 minutes. Beat 2 eggs into a bowl, pour warm water into the bowl, and beat them in one direction with chopsticks for a while. Take out the perch, pour out the soup from the plate, put it back into the pot, pour the beaten egg liquid into the plate, cover it, and heat it in the microwave oven for 5 minutes. Add 3 tbsps of oil to a hot pan, saute shredded ginger until fragrant, add the onion, pour in 4 tbsps of steamed fish soy sauce, 1/4 tbsps of sugar and the soup just poured out, mix well, pour over the fish and sprinkle with chopped coriander.