1. Remove scales, gills and viscera of perch and clean them up;
2. Change the knife from the back of the fish;
3. Place scallion, ginger and garlic at the bottom of the plate;
4. Spread salt and cooking wine on the fish body and stomach, put them on the plate, and put some scallion, ginger and garlic slices on top, and marinate for more than half an hour;
5. Take another plate and put the scallion, ginger, garlic slices on the bottom, and the fish white from the fish belly;
6. Put the pickled fish on the plate, and put some scallion, ginger and garlic on it. Boil water and steam for 10 minutes;
7. Take out the steamed fish and put it in the fish plate. Spread the fish with shredded green onion, carrot and fungus;
8. Heat the oil in the pan, pour it evenly on the fish, and then pour the fish juice mixed with steamed fish soy sauce, chicken powder, sugar and pepper.