How does the hotel cook steamed bass?

1. Ingredients: perch (1 700g), refined salt (a little), peanut oil (40g), shredded ginger (15g) and onion (2).

2. Slaughter the perch, take out the internal organs and wash them. Pour salt, shredded ginger and peanut oil into the belly of perch. Put two or three slices of onion at the bottom of the dish, and perch on the onion.

3. Stir well with shredded pork, shredded mushroom, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, coat on fish, steam over high fire for 10 minute, take out half of the original juice after cooking, add chopped green onion and pepper, then boil lard, and add a little sauce and wine.