Ingredients: bass, onion, ginger, salt, pepper, cooking wine, steamed fish soy sauce, pepper, peanut oil.

Accessories: onion, ginger, salt, pepper, cooking wine, steamed fish sauce, pepper and peanut oil.

1, buy a bass, scrape scales and intestines to remove viscera and gills, and rinse the bass. Slice onion and ginger for later use.

2. Cut several knives on both sides of the perch, coat it with salt, cooking wine and pepper, fill your stomach with slices of onion and ginger, sprinkle shredded onion and ginger on the fish, and marinate for about 10 minute.

3. Add a proper amount of water to the steamer and bring to a boil. After the water is boiled, steam the fish in a steamer for about 8 minutes.

4. After steaming for 3-5 minutes, open and take out the steamed bass, pour out the soup from the steamed fish dish, and sprinkle with fresh shredded onion and ginger.

5. Burn in a wok until the palm of your hand is hot, pour in peanut oil, add pepper particles, and fry over low heat. When the pepper oil is hot, pour the hot oil on the fish to stimulate the fragrance, and then pour the steamed fish soy sauce around the fish.

6. The fragrant steamed bass is ready.