1. Remove scales, gills and internal organs of perch and clean them;
2. Cut off the head and tail;
3. Cut the middle part of the fish into pieces, about 0.5cm wide;
4. Put fish fillet and fish head and tail into the feeding basin together, add salt, cooking wine, scallion, ginger slice and garlic slice and marinate for half an hour;
5. Place a layer of ginger, scallion and garlic slices at the bottom of the dish;
6. Place the fillets in the plate one by one, with the fish head in the middle and the fish tail in the bottom of the fish head;
7. Sprinkle another layer of ginger, scallion and garlic on it, and put on medlar;
8. Boil the water in the pot, put the fish plate in the fire and steam for 10 minutes, then turn off the fire and steam for 5 minutes;
9. Pick up the above condiments such as onion, ginger and garlic;
10. Control the boiling water at the bottom of the steamed fish plate, add steamed fish soy sauce and a little sugar to boil;
11. Evenly pour on the fish;
12. Decorate with medlar, scallion and coriander.
Food experience:
1. The scales of perch are very small, please clean them;
2. When cutting fish slices, it's easier to stand the back of the fish and cut it, so it's not easy to cut;
3. The salting process before steamed fish can not be saved, which is the key to the taste of steamed fish;
4. Determine the time for steaming the fish according to the size of the fish. Never steam the fish too old;
5. It's more delicious to make water with steamed fish juice.