After seeing tip of the tongue 2, I always yearn for the huazi fish and flying fish in it. I haven’t eaten either of them. In order to satisfy my craving, I’d better buy a perch to replace it. It’s better than no fish to eat. The happiest thing in life is that I’m eating fish while someone is watching me eat fish. Ha ha

Ingredients

1 bass
Proper amount of oil
0.5 tsp salt
1.5 TSP seafood sauce
15g ginger
10g red pepper
15 Kelan point
15g shallot
1 tsp soy sauce

Directions

Step 1
After the perch is cleaned, put a knife on the fish.

Step 2
Spread salt evenly all over the body

Step 3
Put shredded ginger, scallion and olive seeds into the belly of the fish

Step 4
Lay a few thick ginger on the bottom of the plate, and put the fish on the ginger slices, so that the fish can be heated evenly

Step 5
The remaining shredded ginger, scallion and olive horn are spread on the fish

Step 6
After the water boils, steam it in the pan. Today, the fish is not big, so it only steam for 10 minutes

Step 7
Out of the pot, decanter the soup, then spread red pepper and onion, pour Shanghai fresh soy sauce

Step 8
Pour on the hot oil

Step 9
Hot and spicy