How to steam steamed bass with no smell at all in the hotel?

Ingredients: bass, salt, cooking wine, ginger, onion, green pepper, steamed fish soy sauce, black pepper, sesame oil and cooking oil.

Exercise:

1. Prepare fresh perch. First, pat the perch on the head with a knife, stun the perch, then hang scales on the back of the knife and cut a small hole in the fish's abdomen for easy cleaning.

2. Insert a pair of chopsticks from the fish's mouth into both sides of the fish's gills, rotate the chopsticks, take out the viscera and gills in the fish's belly, wash the perch repeatedly under clear water, and then cut both sides of the fish along the back. Don't cut them off, but connect them with the fish.

3. Put the fish in a pot, add a spoonful of salt and some cooking wine, and evenly spread the salt and cooking wine on the fish, so that the fish can taste and smell it.

4. Cut a few slices of ginger and onion, split the onion from the middle, put the ginger and onion on both sides of the cut fish back, boil the water in the pot and steam the bass for ten minutes.

At this time, we cut some shredded ginger and some shredded onion, and take a small piece of green pepper and red pepper. After cutting into filaments, soak them in water with shredded onion and ginger, which will make them more brittle.

6. Let's have the sauce. 9 grams of steamed fish soy sauce, 5 grams of cooking wine, 2 grams of black pepper, 2 grams of salt and 4 grams of sesame oil are poured into a bowl and stirred evenly.

7. After more than ten minutes, take out the perch, pick out the onion and ginger inside, take out the water in the dish, pour the prepared juice evenly on the perch, then spread the soaked shredded onion, shredded ginger and shredded green pepper on the perch, burn the oil in the pot, and pour it on the steamed perch when it is 70% hot.